called superfoods which I liked to try in a cake. There are some superfoods I would not touch, no matter how healthy they might be but chia seeds have become one of our favourite seeds in our family. They are so versatile and don't really taste like much but sprinkled on a smoothie it adds a nice crunch to it. Don't let them sit too long though or they become soggy and starting to gel. Funny seed that is.
The chia and almond spread is from the health food section at Coles which seems to be widely available. I bought the spread because it somehow attracted me without knowing what I am going to do with it in the first place.
It actually works well instead of peanut butter but also adds nice flavour to the cake.
Vegan banana bread
30g linseed (finely ground, I used a coffee grinder)
150ml canola oil
200g plain flour
50g wholemeal flour
2 teaspoons baking powder1 teaspoon ground cinnamon
a good pinch of mixed spice
200 g brown sugar
2 ripe bananas
2 tablespoons chia and almond spread
Preheat oven to 180C. Stir together linseed and oil and let sit. Combine both flours, baking powder, spices and sugar in a large bowl. In another bowl mash bananas and mix with chia and almond spread and linseed-oil mixture. Combine dry and wet ingredients and stir until thoroughly combined. Fill into a Gugelhupf or loaf tin and bake for 30-40 minutes or until a skewer inserted into the centre comes out clean. Let cool for 10 minutes before turning out onto a wire rack to cool completely. Dust with icing sugar.