Ingredients
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1 Tbsp hojicha
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100g ground almonds
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100g polenta
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1 Tbsp cacao powder
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1 tsp baking powder
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1 tsp cinnamon
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pinch of sea salt
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4 large bananas, mashed
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3 large eggs
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1 Tbsp milled flax seed
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80ml olive oil
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60g dark chocolate, roughly chopped
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2 tbsp honey/maple syrup
Optional additions
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1 tbsp tahini (extra calcium and healthy fats)
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1 tsp vanilla paste (a little flavour enhancement)
Directions
Preheat oven at 190°C fan / gas mark 5
Line a loaf tin with parchment paper
In one large bowl combine the ground almonds, polenta, cacao, cinnamon, hojicha, flaxseed, sea salt and baking powder and mix well
Then add into the large bowl the beaten eggs, olive oil and mashed bananas and mix well until all are combined
Stir through the roughly chopped dark chocolate
Pour batter into a loaf tin and bake for 30 minutes
Once baked, take it out and let it cool a little before serving - it's best served warm, but once sliced up, you can easily put it in the microwave to soften as the days go on.
Serve with Greek yoghurt and fresh/frozen crushed berries as a hormone-supportive balanced breakfast/snack.
Recipe Note
Serve with greek yoghurt and fresh berries for a perfectly indulgent balanced bowl.
