Without flour and dairy, healthy

3 basic ingredients – banana, cocoa and oats, prepare this cake with intense gingerbread flavor and moist texture.

Recipe for 4 people.

Gluten Free, Gluten Free and Lactose Free, Lactose Free

Preparation: 01:00 + cooling time + decorating time

Interval: 00:40

roles

1 mold with removable rim, 1 kettle, 2 bowl(s) (1 non-metallic), 1 cutting board(s), 1 whisk, 1 grater

Equipment

Conventional + microwave

meters

Cup = 240 ml, teaspoon = 15 ml, tablespoon = 10 ml, coffee spoon = 5 ml

Banana, Cocoa and Oat Cake Ingredients:

– 1 1/2 cup(s) of gluten-free rolled oats

– 250 ml lactose-free whole milk, warmed

– 2 ripe bananas

– 2 eggs, whole

– 3 teaspoons of cocoa powder ^BC

– Salt to taste (pinch)

– 1 teaspoon(s) of chemical baking powder ^B

Ingredients Honey and Spices:

– 1 unit(s) of cumin bean, grated

– Ginger powder to taste ^BC

– 1 teaspoon(s) of cinnamon powder ^B

– 1/2 teaspoon(s) of powdered cloves ^B

– 3 teaspoons of honey

Materials needed for completion:

– Walnuts to taste, chopped – enough to cover the top

Ingredients Lactose Free/Dairy Free Chocolate Syrup/Topping:

– 100g gluten-free and lactose-free chocolate – semi-sweet or other chocolate of your choice (or sugar-free and gluten-free vegan chocolate)

– 30 ml of coconut milk

– 2 tbsp water, filtered or enough to make a point (see recipe)

Pre-Preparation:

1. Separate the utensils and ingredients for the recipe. It can be sugar free, just omit the honey and use 0% sugar or diet chocolate as a topping.
2. For 4 servings, use a lined 18 to 20 cm non-stick pan with a removable bottom – make sure it doesn't leak when adding water – and line the outside with aluminum foil. If it leaks, choose another regular one. Apply coconut oil.

Product:

Oats – Hydrate – (do this step during pre-prep):

1. Preheat the oven to 180°C.
2. Start by heating lactose-free milk (see ingredients for dosage).
3. Place gluten-free rolled oats in a bowl, cover with hot liquid, and soak for 10 minutes.
4. Meanwhile, continue making the dough.

Banana, Cocoa and Oat Cake (with Spices) – Dough Preparation:

1. While the oats hydrate, chop the finishing nuts into small pieces and set aside.
2. Mash the banana, put it in a bowl and mix it with the egg.
3. Add cocoa powder, salt, and honey and mix with a wire whisk.
4. Add spices: ground cumin, ground cinnamon, cloves and ground ginger.
5. Add the hydrated gluten-free rolled oats to the milk and mix.
6. Finally, add the chemical baking powder and mix.

Banana, Cocoa and Oat Cake (with Spices) – Baking:

1. Transfer the batter to a greased non-stick pan.
2. Place the chopped walnuts on top of the cake and spread over the entire surface.
3. Bake in a preheated oven at 180oC for 30 minutes or until firm on top.
4. If you place the tip of a knife into the center of the cake, the cake will be ready when it still comes out a little dirty.
5. Allow to cool slightly, meanwhile prepare the chocolate syrup (optional).

Lactose/Dairy Free Chocolate Sauce:

1. Break the chocolate into small pieces. Place in a non-metallic container.
2. Microwave on medium power for 2 minutes – or long enough for it to melt (increase gradually if needed).
3. Add coconut milk and mix. The syrup will appear slightly broken, but this will be fixed in the next step.
4. Add filtered water (this may vary depending on the fat content of your coconut milk, check ingredient levels).
5. Check if the syrup is liquid and shiny. Test with a spatula – it should run like a ribbon.
6. If necessary, add filtered water little by little.
7. Cut off the tip and transfer to a pastry bag or plastic bag.
8. Balance.

Decoration:

1. Unwrap the cake, leaving the nuts facing up.
2. Drizzle the chocolate syrup over the nuts and make squares or rhombuses on top.

Finishing and Assembly:

1. Transfer the cake to a serving plate.
2. Exchange Banana, cocoa and oat cake with spices in pieces.
3. At room temperature – shelf life up to 3 days.
4. If refrigerated, set aside before serving.

b) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose, and can be consumed in moderation without any harm to health. For people with celiac disease, consuming even small amounts can cause different reactions. Therefore, we always recommend that you read the labels of these ingredient(s) and other ingredients that are not so marked very carefully, and choose brands that certify that the product is gluten-free. c) This ingredient(s) may contain traces of lactose due to cross-contamination. Lactose is a sugar found in milk and its derivatives that poses no health risk when consumed in moderation by healthy people. People with certain types of sensitivities, allergies or intolerances should be careful and pay attention to the presence of milk-derived substances in the mixture, such as casein, albumin and powdered milk. That's why we always recommend reading these ingredient(s) and other non-marked labels very carefully and choosing brands that certify they are lactose free.

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