This is my new hangup this days. Comforting chocolate cake made with lots of fiber and prebiotics, NO SUGAR, gluten free and diary free, it’s seriously all goodness 👸
Black beans is filled with fiber, Iron, vitamin B6, folate, magnesium, potassium, phosphorus, manganese and copper. It’s also a strong antioxidant with both quercetin and saponins which acts a natural anti inflammatory and protetects the heart. Plus it’s prebiotic properties, feeding the good bacterias in your gut.
In my quest to improve my gut health I am trying to find more ways to incorporate beans in my everyday life, and I feel cake is really a great way to do that. Becouse cake. This cake is so healthy you can eat it EVERY DAY 😱 I know ❤
Ingredients:
- 3 organic egg
- 2 boxes organic black beans (230 grams)
- 2 organic bananas
- 7 droppers stevia
- 2 spoons honey/fiber sirup
- 0,5 cup organic nixamalized corn flour
- 0,5 fiberfin/ organic oatflour
- 0,5 teaspoon baking soda
- Pinch salt
- 3 spoons organic coconut oil
- 1 teaspoon vanilla
- 6 spoons cacao
175 degrees 25 – 30 min
Mix everything in a bowl and use a hand mixer to make the dough smooth. Or you can use a blender. If you don’t have cornflour you can switch this for any glutenfree flour you have at hand, for instance almond flour or just add more oat flour. I am a big fan of using what we already have to prevent food waste.
Use a cake shape that is around 23 cm diameter. Grease the shape with coconut oil, before pouring the mixure in. Insert in preheated oven. Leave for 25-30 min. Check after 25 min with a wooden pin, if it comes out greasy you have to leave it longer.
When it’s done, let it rest for 10-15 min before cutting.
Serve with rasberry sorbet and chopped chocolate chips ontop ❤❤❤
