All my recipes are gluten free. This is because I go on a gluten free diet (90% of the time) and I encourage everyone to try at least doing on 70-90% too, even if you don’t celiac disease, the benefits are amazing! And nowadays it is so easy to substitute the grains with gluten, like wheat, barley, spelt, kamut, farro, durum, bulgar, semolina, barley, rye and triticale.
This recipe here is made with oats, which I recommend find one with a gluten free certificate, because but some oats can be cross-contaminated with wheat. 😉 Just to make sure!
Well, this cake is from heaven! And besides being delicious and gluten free, is rich in good fat! Yay! Let’s get ready?
(You can use any nut butter you like, I like to mix almond and peanut, but sometimes just almond)
2 bananas, sliced in round shape
2 dark chocolate bars (around 120 grams – choose a clean chocolate bar brand like this one)
Butter (Grass-fed and/or Ghee)
How to make:
Preheat the oven to 350 F. Grease a cake pan with butter. I use a cake pan with a removable bottom.
Blend all the ingredients for the crust with a blender. Remove the batter from the blender (should be possible to mold in a ball shape, not too dry, not too soft) and then press the batter on the cake pan, on the bottom and on the sides. Take to the oven to bake around 10-15 minutes. The crust should be golden.
While you wait the crust to bake, pour the peanut and almond butters in a sauce pan and let it melt and add coconut milk to help melt better.
When the crust is ready, remove from the oven and add the nut butter already melted and the banana slices on the top of it.
For the topping, melt the chocolate bars with butter in a sauce pan on medium heat. The amount of butter is up to you. Should be enough to help melting the bars. If you are not using bars, make sure the topping is not too liquid.
Pour the chocolate topping on the cake and add the sliced almonds to decorate.
Put the cake in the fridge for about 20 minutes before serving. Enjoy!