Most recipes that I make are only ever made once, on the spur of the moment – divinely inspired in the here-and-now, never written down or even remembered. I am a retreat chef (amongst the many other, varied things that I do), catering for groups of between 8 and 24 guests. I make everything up (following my own recipes on the odd occasion!) depending on what is available at the time, with a preference for turning simple ingredients into delectable deliciousness. Brings me so much happiness to set an example of how nourishing, tasty and vibrant conscious, compassionate food can taste. It’s such a rewarding job – to be able to infuse so much love into what I do and then share it with my guests. Instant ripple effect!
I am still buzzing with excitement, since I’ve just come off another week-long retreat, where every meal and every dessert was cosmic. One late afternoon I had a few spare minutes to catch a some snapshots of dessert. Something I know you’ll love…
Today’s recipe is one that I have indeed written down and remembered. Yay! It is based on my original scrumptious banana bread. However, it has a ‘jump up and down in the kitchen’ exciting kind of twist. Meet my Chocolate Chip version! Oh my goodness… it holds together like a dream. It’s light and fluffy (hurrah for gluten-free alchemy) and it is (like everything I do) made with complete, compassionate, vegan ingredients. The world of speciality and artisan cooking has come a long way in recent years, so anyone who thinks that gluten-free, vegan cuisine is lacking, is totally and utterly missing out on some of the worlds most delectable treats!
You may be tempted to switch around the flours in this. Unlike a lot of my recipes, this one is very specific and doesn’t like to be changed about. I recommend that you keep the flours and the other ingredients exactly as they are (and let it cool before slicing). You are in for a delicious dessert feast…
- 3 medium sized bananas
- 1 tablespoon ground flaxseed
- 3 tablespoon water
- 125ml (1/2 cup) coconut oil
- 120g (1 cup) brown rice flour
- 50g (1/2 cup) tapioca flour (or tapioca starch)
- 50g (1/2 cup) gluten-free oats
- 2 tablespoons ground cinnamon
- 4 tablespoons coconut sugar
- 1 teaspoon bicarbonate soda (baking soda)
- 50g (handful) of dairy-free chocolate chips
- ½ teaspoon nutmeg (freshly grated)
- Pinch of ginger (freshly grated) - optional
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- Mix the tablespoon of ground flaxseed with the 3 tablespoons of water and leave on the side to thicken whilst you prepare the rest of the ingredients.
- Melt the coconut oil. Coconut oil solidifies at 24C (76F) and you'll need to melt it for this recipe. If your coconut oil is in a glass bottle or jar, then you can place it in a saucepan with hot water (gently heat). Alternatively, plan ahead and leave it on a warm windowsill, or near a heat source until it turns to liquid.
- Mash the bananas with a fork in a mixing bowl.
- Put the oven on in advance to gas mark 5 (375F/190C).
- Add the brown rice flour, tapioca flour, gluten-free oats, ground cinnamon, coconut sugar, chocolate chips and bicarbonate of soda.
- Use a super-fine grater and grate the nutmeg. Use more or less than the amount specified above, depending on preferred taste.
- Finely grate a pinch of fresh ginger (optional).
- Give the flaxseed/water blend a bit of a stir again. This should have thickened up.
- Combine the flaxseed/water blend, coconut oil, vanilla and apple cider vinegar in a jug, before mixing in the bowl with all the ingredients. Mix thoroughly.
- Pour the ingredients into a parchment-paper lined loaf tin.
- Pop into the oven for 40 minutes.
- Cool on a cooling rack. You might like to allow it to sit in the loaf tin for a while first like I do. Gluten-free cake can be a bit fragile when it is hot.
- The texture of this is perfect and dream-like when served cold or at room temperature.HOWEVER gluten-free cakes do not like to be slicedUNTIL they have cooled down (they have a tendency to crumble when warm). So, as tempting as it might be to dive right in.... remember to allow it to cool full down before slicing. I sometimes pop it in the fridge for a little while too, just to be extra sure (especially when I am serving for a bunch of guests!). Works a treat every time as long as I don't tuck in too early.
Quick Visual Video Guide
If you want a quick visual guide on how to make this, then please do check out my video tutorial for the original (choc chip free version). I use exactly the same method (just varied the recipe ever so slightly as detailed in the recipe write up below)…