Here is my first GAPS recipe, and it is SO GOOD!
In my book Rainbow Bellies, the main character Kaia Rose learns that the food she was eating, such as her favourite cup cakes, were making her belly sad. In the end she saves her belly and discovers new treats that make it, and herself, happy again. This Gaps friendly Chocolate Mud cake is definitely the real Kaia Rose’s new fave!
If you like rich, dense, moist chocolaty cake, you have come to the right place!
This cake is gluten free, egg free, sugar free, grain free, dairy free, but it sure ain’t taste free!
- -3/4 cups coconut milk
- 1 banana
- 1 1/2 cups of Navy Beans (soaked and cooked)
- 1/2 cup honey
- 3/4 cups coconut oil
- 1 tsp vanilla
- 1 1/2 cups nut flour (I combine almond and hazelnut)
- 1 cup Cacao powder
- 2 tsp baking soda
- 1 tsp baking powder (optional as is not gaps)
- 1/2 tsp salt
- 3/4 cups chopped dates
Preheat your oven to 175 C and grease a 21 cm springform cake tin.
Mix coconut milk, beans and banana in a food processor until smooth and creamy.
Transfer mixture to a large bowl and mix in the remaining of the ingredients.
Poor batter into prepared cake tin and bake for 50 minutes.
Remove from oven and allow to cool completely before removing from the tin and then store in the fridge.
Don’t forget to check out my book Rainbow Bellies to help your child cope with issues surrounding food intolerance and gut healing.
Because we all need a little help explaining to a child why they can’t eat this, that, and the other, especially at a Birthday party!