Preparation time is 20minutes
Cook time is 55minutes
Total time is 1hours 15minutes
Serve is for 10 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
10
- 2tablespoons traditional rolled oats
- 2 1/4 cup oat flour
- 1/2 cup Macro Organic coconut sugar
- 1 1/4teaspoons baking powder
- 2 1/2teaspoons ground cinnamon
- 2/3 cup coconut oil
- 1 1/2 cup banana, mashed
- 2 free range eggs
- 2tablespoons hulled tahini
- 1teaspoons bicarbonate of soda
- blueberries (to serve)
- honey (to serve)
Description
Whip up this vegetarian cake and cut yourself a slice for breakfast or a mid-afternoon snack with a cuppa of something warm.
Method
Step 1 of 5
Preheat oven to 170°C/150°C fan-forced. Grease and line a 9.5 x 19.5cm (7cm deep) loaf pan with baking paper, extending paper 2cm above edges.
Step 2 of 5
Place oats, 1/4 cup flour, 2 tsp sugar, 1/4 tsp baking powder, pinch of cinnamon and 1 tbs oil in a small bowl. Using fingertips, rub mixture until coarse crumbs form.
Step 3 of 5
Heat remaining oil in a small saucepan over low heat for 5 minutes or until melted. Allow to cool slightly for 5 minutes.
Step 4 of 5
Place banana in a large bowl. Add eggs, tahini, oil and remaining sugar. Stir to combine. Add bicarbonate of soda, a pinch of salt and remaining flour, baking powder and cinnamon. Stir until well combined. Spoon into pan and smooth top. Scatter over oats mixture.
Step 5 of 5
Bake for 50 minutes or until a skewer inserted into centre comes out clean. Slice and serve with blueberries and honey.
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