While scrolling through Instagram I came across a recipe that I simply had to make immediately. I was inspired.
What makes me inspired, you might wonder, well there's a few factors. One, the recipe is simple with simple ingredients. Two, my stomach is growling. Three, the picture literally activates the saliva in my mouth. These factors don't have to be in this order or even consist of all three. Sometimes just one of them draws me into the kitchen and gets me working.
What I love about this recipe is it's simplicity. And then while making them I decided these cakes must have chocolate sauce. Not just any chocolate sauce, but one that is raw. This dish is so good and yet guilt free. There's no added sugar, just fruit sweetened. There's raw honey in the sauce, but given that it's raw, that it's full of enzymes, vitamins, minerals and is considered medicinal, I don't consider it added sugar. The cacao and honey are the added superfoods.
I want to quickly distinguish the difference between cocoa and cacao. Cocoa is cacao that is heated at high temperatures which changes the nutritional value and greatly altering the enzymes... I would doubt there would be very few if any left. Cacao is raw, unheated, cold pressed into a powder leaving live enzymes and maintaining the nutritional integrity. Raw cacao is known as a powerful antioxidant, rich in magnesium and other minerals, protects the nervous system and helps with boosting mood.
Make 10-12 fluffy oat cakes.
Ingredients for cakes:
- 1 1/2 cups oat flour (I used rolled oats and ground into flour)
- 1 1/2 tsp baking soda
- 2 tbsp ground chia seeds
- 8 tbsp water
- 1 banana, mashed
- 2/3 non-dairy mylk (I used homemade hemp mylk)
- 2 tsp vanilla powder/extract
Ingredients for sauce:
- In a large bowl, combine ground chia and water and whisk until gelatinous. Add mashed banana, mylk and vanilla and mix together.
- Add dry ingredients to wet ingredients and mix until well combine. This batter is going to be thick! That's exactly how it should be so don't fret, you're doing it right.
- Heat a frying pan with coconut oil (or extra virgin olive oil) and add about 1/4 cup of batter for each cake. Cook for a few minutes each side.
- While cakes are cooking, throw all ingredients for sauce into a blender. Blend until you have a smooth and creamy sauce.
- Pour sauce over cakes, add fresh fruit, shredded coconut or whatever else your heart desires and dig in!
This delicious recipe can be eaten for breakfast, as a snack or served as a dessert!
Living more life,
Inspired by @underwater_vegan