Sometimes, simple is best. This is one of my favorites because it’s easy, delicious, and just comfort food. It’s perfect for breakfast or as a snack cake, or without nuts as a sweet bread. Best of all, it holds together so well due to the Salba seeds that you can pick it up and eat it! And the blender does much of the work, so it’s perfect for a busy parent or a lazy day.
This recipe has great nutrition from the whole grains flours and the Salba seeds, and is also gluten, dairy, eggs, soy, corn and sugar free and vegan as well, so everyone can enjoy it.
You can use all teff, all sorghum, or a combination. You can also use a regular 9 inch cake pan, but a cast iron skillet gives a nicer crust.
1 cup teff flour
1 cup sorghum flour (with 1 ½ tablespoons mesquite* flour mixed in)
1 rounded Tbs baking powder
¼ tsp baking soda
2/3 cup chopped hazels, brazil nuts, walnuts, etc
¼ tsp salt
¼ tsp allspice
1 Tbs whole Salba seeds
¼ cup juice, milk substitute, or water
2 very ripe bananas
1/2 cup coconut oil (or butter if not avoiding dairy)
2/3 cup maple syrup
1/2 tsp maple extract (check GF status)
1 tsp vanilla
Grease a 10 inch cast iron skillet with coconut oil. Preheat oven to 350º
Combine Salba and juice in a small bowl. Let sit 10 minutes.
Meanwhile, thoroughly mix dry ingredients together.
Combine wet ingredients, including Salba gel in a blender. Blend until well combined. This will take 2-3 minutes or more.
Add wet to dry, mix until everything is just combined.
Bake for 30 minutes or until top turns a beautiful golden brown.
Cool on a drying rack 5 minute, then turn out onto a plate
*Mesquite flour adds fiber and a nice caramel flavor which really works well in this recipe. If you don’t have it, it can be omitted, but add an additional ½ t maple extract.