A delicious cake made with sesonal fruits and a touch of chocolate, to taste with a lovely cup of tea and will be enjoyed even by the “gluten free” resistants!
Ingredients for a large cake
100g of coconut oil
150 g of brown sugar
150g of rice flour
150g buckwheat flakes
2 tsp baking soda
1/2 teaspoon salt
2 ripe bananas
100g of chocolate
100ml almond milk (no added sugars)
A few flax seeds
Preheat the oven to 160°C (rotating heat).
Oil and flour the cake pan.
In a bowl, combine flour, buckwheat flakes, baking soda and salt.
Mix the coconut oil with the sugar and whisk until the mixture becomes homogeneous. Then add the eggs one by one while continuing to beat, then pour the mixture on the dry ingredients. Mix well. Finish with milk.
Coarsely crush one of the two bananas with a fork and put them in the dough. Peel, seed and peel the pears. Add to the dough.
Crush roughly the chocolate and put it in the dough.
Pour the mixture into the pan and finish with the seeds and a banana cut in half. Bake for 1 hour. Check the cake for proper cooking by placing the blade of a knife. It must come out dry.
Leave to cool for about 20 minutes before unmolding.