by Shlomit Singer-Shamir
The combination of spelt wheat with rolled oats gives the bread/cake a nice consistency and adds some extra fibre to the mix. Using a small amount of coconut sugar in combination with banana gives it a slightly sweet taste but if you prefer your cakes less sweet you can skip the maple syrup.
- 350g very ripe, soft banana
- 200g soft pear
- 2 large spoons maple syrup
- 1/2 cup unsweetened soya milk
- 1/3 cup melted coconut oil or any other vegetable oil
- 1.5 cups spelt wheat
- 1/2 cup rolled oats
- 1 teaspoon cinnamon powder
- 1/2 teaspoon grated nutmeg
- 1/2 cup coconut sugar
- 50g chopped raw pecan nuts
- 50g chopped pure chocolate
- 2 teaspoons baking powder
- Optional: 1/2 banana sliced for decoration.
- Preheat the oven to 180 Celsius.
- Mash the banana and pear together in a big bowl (or use a Magimix if you have one).
- Add all wet ingredients to the banana and pear mixture.
- Mix dry ingredients in 1 bowl.
- Add wet ingredients to dry, then add the chocolate and pecan nuts.
- Place mixture in 2 small loaf trays or a round cake tin (size 22).
- Add your chopped banana pieces on top if you’d like.
- Place in the oven and bake for about 40 minutes. Check with knife or wooden stick that the cake is cooked through. (There shouldn’t be any crumbs sticking to the knife/stick).
- Let it cool for 1-2 hours before cutting into generous slices. Enjoy!
About the author
From a young age, movement and nutrition have been a big part of Shlomit’s life, and she became a vegan seven years ago. She practised Ashtanga yoga for around 18 years, before undertaking a kids’ teacher training (25hrs) and qualifying as a yoga teacher in Amsterdam (200RYT). Recently her passions combined and she now creates recipes for a vegan restaurant in Haarlem (The Netherlands), sells home-baked pastries on request for special events, and teaches yoga.