Banana-walnut cake with blackberry sauce

Banana-walnut cake with blackberry sauce. Flax seeds, Water, Banana.

Dr. Michael Greger & Robin Robertson

25 + 30 min · 9

Ingredients

• 7 g Flax seeds
• 121.778 g Water
• 340 g Banana
• 120 g Unsweetened soy drink
• 11.556 g Lemon juice 100%
• 4 g Vanilla extract
• 112 g Almond flour
• 46 g Whole-grain oat flour
• 6 g Low-sodium baking powder
• 1.3 g Ground cinnamon
• 58 g Raw walnuts
• 46.667 g Date
• 108 g Blackberries
• 48 g Almond butter

Preparation

1. For the date puree, soak 46.667 g pitted dates in 91.778 g boiling water for 1 hour. Blend with all that water and 1.556 g lemon juice; retain the pulp. These quantities are part of the ingredient totals.
2. Prepare 80 g date puree as described in Date syrup. Mix ground flaxseed with 30 g warm water and rest 10 minutes. Heat the oven to 175°C; line a 20 cm square tin.
3. Mash the bananas. Mix with 60 g soy drink, date puree, 5 g lemon juice, vanilla and flax gel. Add both flours, baking powder, cinnamon and chopped walnuts; spread in the tin.
4. For the blackberry sauce, blend 108 g blackberries, 60 g soy drink, 48 g almond butter, 60 g of the prepared date puree and 5 g lemon juice. Reserve the remaining 80 g puree for the cake.
5. Bake for about 30 minutes until set and lightly browned; cool completely. Serve nine squares with the blackberry-almond sauce prepared as described in the sauce recipe. Its full ingredient share is included here.