1 C steel cut oats – soaked in boiling water for 20 minutes and drained
2/3 C olive oil
1 C maple syrup
1 t salt
1.5 t vanilla extract
2 T golden root adaptogen boost
1/2 C chopped dates
1.5 C tahini, raw
1/2 C unsweetened chocolate chopped or carob chips, optional
1/4 C shredded coconut
1/2 C rough chopped pecans, optional
1 T baking powder
1 C Pamelas gluten free bread mix flour
1/2 – 2/3 C green banana flour, see notes on banana flour below
3 heaping tablespoons ground chia seed
Mix all wet ingredients well, add all dry ingredients except banana flour, nuts, choc etc. and mix well. Add the additions to batter (nuts, chocolate etc.) and fold in. Add banana flour last and fold in. Do not over mix once the banana flour is added because your cake will be chewy.
Pour into an oiled or parchment lined 8 x 11 pan and bake at 350 for 30-45 minutes, shorter for a convection oven, longer if not.
Notes: Banana flour absorbs more water than other flours so your batter should appear a little more wet, similar to semi-whipped cream. You can adjust the batter viscosity with the banana flour and it might take a cake or two to get it just right. This recipe was developed by Julie Levin, at high altitude, so you would use a little less liquid or a little more (1 – 2 T) flour as you move towards sea level. Photo of cake coming soon.