I have an issue with sugar. I tend to seek it when I crave comforting, when my world’s in turmoil. And so my GP suggested I wait for 5 minutes before I eat chocolate and I ask myself which emotion I’m feeling and how it connects with my chocolate craving. I’ve found it really helpful to acknowledge when I’m stress-eating. I’m also trying to increase my baking, so at least I have something healthier in the fridge when I do give in to that sugar fix.
And so I whipped up this tray bake in five minutes last night. It’s chocolatey enough to soothe my cravings, but with bananas and eggs also has enough nutrition to not feel entirely like wasted calories.
3 overripe mashed bananas
100g olive oil
100g buckwheat or rice flour
50g almond meal
50g corn starch
100g raw cane sugar (or other sugar), increase to 150 if you’ve a sweet tooth
50g raw cocoa powder
30g pecan chunks
1 tsp vanilla
1 tsp bicarbonate of soda
1/2 tsp gingerbread spice
Pinch of salt
Chocolate chips. I used the vegan ‘chocolates from heaven’
For the top: 100g lactose-free or vegan cream cheese mixed with 100g vegan coconut or almond yoghurt and a dpllp of maple syrup to your taste.
Pre-heat the oven to 180C.
Mix all of the ingredients and pour into a greased tray.
Leave in the oven for 30 mins.
Leave to cool entirely, then spread the cream cheese and yoghurt mix on top, sprinkle with some pecan chunks and enjoy!
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