Jody Vassallo on a Ayurvedic path to health with this ancient approach to food as medicine .
Vegan choc peanut butter cake
1 cup (100g) almond meal
1 cup (100g) desiccated coconut
1⁄2 cup (125g) coconut sugar
1⁄2 cup (85g) cacao powder
3 tablespoons buckwheat flour
2 teaspoons baking powder
2 tablespoons chia seeds
2 teaspoons peanut butter or hulled tahini
1 cup mashed ripe banana (about 3 small bananas)
1 cup (250ml) coconut water
1 ripe banana
2 tablespoons cacao
2 tablespoons maple syrup
1 tablespoon hulled tahini
Flaked coconut, to serve
Maple syrup, to serve
Preheat oven to 180°C. Grease and line a heart-shaped cake tin or 22cm springform tin with baking paper.
Place the almond meal, coconut, coconut sugar, cacao, buckwheat flour, baking powder and chia seeds into a bowl and stir to combine.
Combine the peanut butter, banana and coconut water, then fold into the dry ingredients.
Spoon the mixture into the prepared tin and bake for 40-50 minutes or until a skewer comes out mostly clean when inserted in the centre (it will be slightly moist because of the nature of the cake).
Allow to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.
To make the topping, place the banana, cacao, maple syrup and tahini into a food processor and process until smooth and creamy.
Spread over the cooled cake, top with the flaked coconut and drizzle with the maple syrup.
Recipes and images from The Yogic Kitchen by Jody Vassallo (HQ Non Fiction, RRP $39.99)]]>