Recipe
Ingredients
2 cups gluten-free oat flour (or make your own, see notes)
3 large spotty bananas, mashed
1/2 cup pitted medjool dates, packed
1/3 cup blackstrap molasses
2 tbsp chia seeds (or ground flax) + 6 tbsp water
2 tsp vanilla extract
1 tsp apple cider vinegar
3/4–1 tbsp ground ginger
1 tsp baking powder
1 tsp cinnamon
1/3 tsp ground cloves
1/3 tsp ground nutmeg
½ tsp baking soda
½ tsp salt

Sweet Potato Frosting:
1 cup mashed white sweet potato (see notes)
1/3 cup pitted medjool dates, packed
1/4 cup almond milk
1 tsp vanilla extract
To top:
Fresh pomegranate

Instructions
Create a chia egg: Mix together the chia seeds and water, then set aside to thicken.
Line a 9″x5″ bread pan with parchment paper (see how here) and preheat the oven to 350F.
In a food processor, place your 1/2 cup medjool dates and 1/3 molasses. Process until uniform, scraping down the sides as needed.
In a large bowl, mash the bananas. Add in the date molasses mixture, plus the vanilla extract, apple cider vinegar, and chia “egg”.
In another large bowl, mix together the remaining ingredients until uniform, then add the dry ingredients into the wet ingredients and mix until smooth.
Pour the batter into the lined bread pan, leveling out the top with a spoon.
Place into the oven for 55-60 minutes, or until a toothpick comes out clean.
Remove from oven and cool completely. Top with frosting and toppings of choice, and serve with a cup of almond milk or chai spiced hot cocoa 🙂

Notes
To make oat flour, simply blend rolled oats in a high-speed blender until fine.

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- Lisa (Santa Hat Chocolate Cakes): [ Ссылка ]

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