This day, i was craving something flourless, chocolatey and not overwhelmingly sweet. Enter coconut flour, and chocolate chips. After a quick whip of those two and other available ingredients around the house, i ended up with this baked smoothie. Likey?
Ingredients
2 cups of coconut flour
2 overripe bananas
2 cups of almond milk
3 eggs
1 tsp baking powder
1 tsp baking soda
1 tsp pure vanilla essence
1 cup ghiradelli dark chocolate chips
Method
- Put all ingredients except the chocolate chips in a food processor
- Blend until smooth
- Then pour smoothie into a bowl.
- Smoothie may be a little dense. This is okay.
- Add in the chips and distribute evenly.
- Then scoop mixture into a lined cupcake pan.
- Bake for about 30 mins in a 360 degree oven or until an inserted toothpick comes out clean.
- The texture will be moist and may feel wet.
I have to say, that this baked smoothie tasted great. It was a cross between a pudding and a cake. It felt moist inside, almost wet while hot, and the top was crusty. I added about 2 tbsp sugar before putting it in the muffin pan.
I enjoyed this with freshly brewed kona coffee.
Oya come chop! 🙂