This recipe is a different take on the cakes we bake
It is thin has the goodness of muesly,soya,almonds, sunflower seeds,ragi,fresh coconut and what not...becomes a perfect bake for any time energy snack or a breakfast bar for the kids as well as for the elders.
Sunflower seeds-2 tblspnpowdered and few whole for topping
Chocochips-for garnish
Soya flour-3 tblspn
Ragi flour-3 tblspn
Jawar flour-3 tblspn
Fresh coconut- 2 tblspngrated
Vanilla essence
Cinnamon powder
Vinegar/lime juice-1 and a half tbkspn
B.powder-1 tspn
B.soda-1/2 tspn
Milk/coconutmilk/soyamilk/almond milk-1 cup
Instructions
Combine all the flours and add b.powder and b.soda and sieve them well.Mash bananas to puree.
Ground almonds and sunflower seeds .keep muesly aside it is not to be grounded we will add this to the batter as it is to provide volume.
Now ..first of all in a bowl take milk and mascavado sugar and whisk well add coconut oil , cinnamon powder ,fresh coconut,vanilla essence and gradually start adding the flours to the wet mix and start folding gently.
When the batter is mixed properly add whole muesly to the ready batter and fold it and add lime juice/vinegar pour the batter in two different square dish molds upto half inch thickness and flatten the top with chocochips and sunflower seeds
Keep it for baking at 180° for about 20 mnts or till your skewer comes out clean.Once they are done take them out keep it on the rack to cool down and drizzle bitter sweet chocolate and refrigerate after the chocolate is set cut them in bars and stor
Notes
Milk should be at room temperatureWhile cutting press it gently don’t apply pressure.Store in cool place and in an airtight jar.It has fresh BANANA and coconut so it should be consumed faster.