Hey there. I know, I know, it’s been so loooooooooooong since I last posted a blogpost. The reason is, I have been so busy lately, developing recipes for my NEW book. Yaayy! I am finally going to get it done! (insert audience going “awwwww” NOW! Hahaha)
Also, I have been taking time to slow down bit. I felt that I really needed to get to know myself more and what I want in life, and the answer is: really making my website and blog work to be able to express myself, and to really be disciplined about my latest project #LOVELETTERSFROMSOPHIE which you can get, if you subscribe to my love letters bu clicking subscribe in the box to your right!.
So what have you been doing lately? I hope you are happy and healthy and well balanced. I really do. Even if you’re not in your best shape right now, I wish that things will clear up for you, and that you have the patience to go through the process.
For now, all I can do is……. GIVE YOU ANOTHER AMAZING RECIPE TO TRY, BECAUSE YOU ARE AMAZING!!
So, if you are ready, here’s the recipe:
1/4 cup banana flour
1/4 cup millet flour (or sorgum, but I prefer millet for this one)
1 cup buckwheat flour
1/2 cup chestnut flour or chestnut meal (you can use almond flour too)
1 Tbsp carob powder (you can use cacao if you want)
3 Tbsp flax meal
1 tsp baking soda
1 tsp cinnamon powder
1/2 tsp cardamom powder
pinch of sea salt
1 cup buttermilk by combining: 2 Tbsp lemon juice, 3 Tbsp xylitol (or coconut sugar), 1 cup almond milk
1 cup water (or LESS if you are using nut MEAL instead of flour)
1/4 cup vegan chocolate chips
1 Tbsp extra virgin coconut oil
- Combine all DRY ingredients in a mixing bowl and mix well with a spatula.
- Preheat oven to 190 celcius.
- Add in the wet ingredients slowly to achieve a wet but thick consistency. It should not be watery thin at all.
- Fold in Vegan Chocolate chips and add in oil, mix well.
- Pour into bread tin and bake for 25-30 minutes. (each oven is different, so you might want to peek from the outside to check)
Note; I used banana flour, so that I need not use an actual banana in the batter anymore. This is because I have some sort of a fruit malabsorption. I was also using Chestnut flour, because I was trying a low histamine flour.
You can always substitute the Banana flour with chickpea flour, but also add in 1 average size banana in your butter milk blend, and adjust the water. REMEMBER: thick batter. NOT watery thin:))
I do hope you make this. Please tag me on my instagra, at @sophienavita if you do.
Love you!! see you soonest!