3 cups oatmeal {make sure you use gluten-free oats}
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 very ripe bananas, mashed
1 tablespoon olive, vegetable or coconut oil
1/3 cup brown sugar, plus 1 tablespoon
1 teaspoon pure vanilla extract
2/3 cup vegan chocolate chips (or roughly chopped dark chocolate)
1/3 cup desiccated coconut (optional
3 tablespoons oatmeal
Method
Preheat oven to 180 degrees C. Spray 9×5 inch loaf pan with cooking spray.
Make oat flour: Place oatmeal into blender and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended.
Measure out just 2 cups of the oat flour and place in a medium bowl. Whisk in baking powder, baking soda, coconut and salt; set aside.
In a separate large bowl, beat mashed bananas, 1/3 cup brown sugar, vanilla extract, and oil for 1-2 minutes until the consistency is smooth and creamy. Slowly add in oat flour mixture and mix until just combined.
Gently fold in chocolate chips. Pour batter into prepared loaf pan and sprinkle 3 tablespoons oatmeal and 1 tablespoon brown sugar on top.
Bake for 35-40 minutes or until knife inserted into centre comes out clean. Cool 10-15 minutes, then remove from pan and place on wire rack to finish cooling. Cut into thick slices.
Bread will stay good for up to 3 days if wrapped well.
20ml or ½ cup of aquafaba — that is, about half the brine from a can of chickpeas
½ tsp vanilla extract
10g caster sugar (optional)
75g dark chocolate without dairy (I used one from Lidl)
Makes enough for 2 decent portions.
Method
Melt the chocolate carefully in the usual way (in a bowl over a pan of hot water).
Strain the chickpeas to get their water. Use an electric whisk, preferably in a food processor or other contraption, for 10-15 minutes, until the chickpea water has thickened and reached the ‘stiff peak’ stage (as you might call it with egg whites). You don’t need to worry about over-whisking, but it will likely take longer with a hand-held electric whisk.
At this stage, add the vanilla, and slowly add the sugar while whisking a bit more.
The chocolate should be cool now but still runny. Fold it into the whisked mix thoroughly with a silicone spatula, then pour into glass serving dishes.
Whisk together the dry ingredients in one bowl. Whisk together wet ingredients in another bowl. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.
Pour into two 9” round cake tins, greased and lined. Cook at 175c in a Fan oven for about 28 mins or until a skewer inserted into the centre of the cake comes out almost clean. Cool on a cooling tray and then fill with jam or jam and butter (vegan marg) cream.