This represents another attempt to sneak lots of lovely nutritious goodies into B-G’s food in a format (i.e. cake) that he adores.
150 grams self raising flour
1 tablespoon ground flaxseed mix
1 tablespoon ground almonds
125 g butter or margarine
150 grams sugar
1 tsp vanilla extract
1 beaten egg
60 ml cow, soy or rice milk
Grease a loaf tin. Melt butter, sugar and vanilla slowly in a saucepan.
Mash bananas and add to the saucepan and take off the heat and let cool
Stir in the beaten egg, flour, seeds, ground almonds and milk. Pour into the tin and bake at 170 degrees celsius for approx 40 minutes. Depending on how ‘hot’ your oven is it may take a little longer.
This was a really lovely moist cake. Perfect with butter or dairy free margarine on the top. We actually ate half of it before I remembered to take a photo!
I really like the Linwoods range of flaxseeds. I am currently using the flaxseed, pumpkin and sunflower seed mix.