This super-delicious moist, gluten-free cake is packed full of dietary fibre to support digestive and cardiovascular health. It will also give you a good dose of tryptophan, which is an amino acid needed to produce serotonin — your ‘feel good’ neurotransmitter — and B vitamins for promoting healthy nervous system function.
Serves: 6
DF, GF, V
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Servings
Prep time
Cook time
Recipe
Ingredients
- 3 medium ripe bananas
- 3 eggs
- 2 tbsp raw honey
- ¼ cup cold-pressed coconut oil
- 1 tsp vanilla bean paste
- ½ tsp baking soda
- 1 tbsp lemon juice
- 2 cups almond meal
- ¼ cup chia seeds
- 1 medium ripe pear, diced (around 1 cup)
- Topping
- ½ medium pear, sliced, skin on
- Handful roughly chopped walnuts
Method
- Preheat the oven to 160°C and grease and line a round cake tin with baking paper.
- Combine bananas, eggs, honey, coconut oil, vanilla, baking soda and lemon juice in your food processor.
- Add the almond meal and chia seeds and mix well.
- Gently fold through the diced pear with a spoon.
- Pour your batter into the tin, decorate with half a pear cut into slices and chopped walnuts, and bake for 60-70 mins until a skewer comes out cleanly from the centre.
- Remove your cake from the oven and allow it to cool before removing it from the tin.
- Note:The leftovers will keep well in the fridge.
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