Wednesday, April 15, 2015

WCW Tropical Teacakes

Those pesky bananas are still lurking in my fruit bowl as my 2 year old insists on buying them every time we go to the supermarket! 

I decided to whip up these teacakes instead of the usual muffins or bread. I used a pretty baking mold but you could use a mini loaf pan or muffin trays instead. These are dairy and egg free, and perfect to whip up for a quick afternoon tea.

Tropical Teacakes

2 cups flour
3/4 cup sugar
1 tsp baking soda
1/2 tsp salt
4 tablespoons Healtheries Black Chia seeds
4 tablespoons ground flaxseed
1/4 cup cold water
2 small bananas
1/2 cup orange and mango juice
1/2 cup dessicated coconut
extra 1/4 cup orange and mango juice

Preheat oven to 160 degrees celcius.

In a large bowl, mix the flour, sugar, baking soda and salt together. Create a well in the center and set aside.

Mix the water, flaxseed and Black Chia seeds to form a paste. Mix in mashed bananas and juice and add to the dry mixture. Mix well.

Fold in the coconut and add extra juice if needed. You want the mixture to be quite runny, about the consistency of pancake mix.

Add a dessertspoon full of the mixture to each mold or muffin tray. Bake for about 20 minutes, or until tops are lightly browned.

Serve warm or keep in an airtight container for up to three days.

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