by Ashley Ronnie
This incredible breakfast cake was submitted by Ashley Ronnie. Connect with her on Instagram @Glutenfreerecipeswithashley Ashley is a recipe creator aiming to help those with allergies to feel included! Proving that you can still enjoy food no matter what issues you may encounter. Turn “limitations“ into new possibilities!!
Ingredients
1/4 cup chia seeds
1 cup boiling water
200g quick oats (roughly 2 cups)
2/3 cup tapioca starch
4 teaspoons hemp hearts
1/2 cup melted coconut oil or avocado oil
1/2 cup monk fruit sweetener or coconut sugar
1 tablespoon vanilla
2 teaspoons cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 cup plant-based milk
1/4 cup mini chocolate chips
Mix Chia seeds with boiling water, set aside for 20 minutes. Stir every 5 minutes to avoid clumping
Preheat oven to 325°F
Grease the inside of an 8 1/2 inch springform pan with coconut oil and wrap it with foil.
Mix coconut oil with vanilla plant-based milk and monk fruit (or coconut) sugar
Add Chia mixture and mix well
In a large bowl, mix oats, tapioca starch, cinnamon, salt, baking soda, baking powder and hemp hearts
Stir wet into dry ingredients bowl, once combined fold in chocolate chips.
Pour into springform pan and bake for 43 to 45 minutes
Allow to cool for 20 minutes before serving
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*Please note that recipes must be gluten free.
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