Protein Loaded Banana Cake
2 Cups frozen raspberries, thawed
zest and juice of one lemon
1.2 C white chia seeds
2.5 C oats
1.5 C dessicated coconut
3/4 cup sugar
3/4 C melted Light Nuttelex (melted)
1 C SR flour
1/2 cup macadamia nuts (chopped roughly)
50g sesame seeds
Step 1. Pre-heat oven to 140 degrees.
Step 2. Combine raspberries, lemon rind and zest in a microwave safe bowl. Cook on medium heat in the microwave for 3 minutes until thawed and juicy. Add chia seeds to the bowl, mix well and leave to cool and thicken.
Step 3. Prepare two bowls. To bowl one, add the 2 cups of oats, 1 cup coconut, the SR flour, 1/2 cup sugar and 1/2 cup Nuttelex (melted). Then in the second, throw 1 cup oats, 1/2 cup coconut, 1/2 cup chopped macadamia nuts, sesame seeds, 1/4 cup sugar and 1/4 cup Nuttelex in the other bowl. Mix the ingredients in each separate bowl well.
Step 4. Line a 20cm square slice tray with baking paper.
Step 4. Press the mixture (bowl one, containing SR flour) in the bottom of the tin to form the base layer. Spread the raspberry mix over the top of that layer evenly. Then top with the crumbly nutty top layer to form the crumbly upper layer.
Step 5. Bake for 35 minutes until cooked through. Allow to cool before removing from the tray and slicing into bite-sized chunks.
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