For this one I substituted coconut flour for the corn meal and quinoa flour. It seemed so gorgeous baked and straight out of the oven – and I was sure I’d cracked it and was on to something really really good – but the taste had way more coconut than I had intended.
The avocado topping on the other hand was perfect. So good it inspired me to make some other things with it.
- 120g rice flour
- 80g coconut flour
- 1 tbsp matcha green tea powder
- 1 ripe avocado, mashed
- 100ml melted coconut oil
- 400ml hot water
- 1 tablespoon chia seeds
- juice of 1 lime
- 100ml maple syrup
- 100g mixed dried berries
- 1 ripe avocado,mashed
- 1 lime, juice and zest
- 1/2 teaspoon matcha green tea powder dissolved in 2 tablespoons hot water
- 50 ml melted coconut oil
- 50ml maple syrup – more or less according to taste
- Sift the flours and green tea together in a bowl.
- Add the chia seeds to 400ml of hot water and leave for a couple of minutes. Then add this to the blender together with 1 mashed avocado, juice of one lime, 100ml of melted coconut oil and 100ml of maple syrup. Blend until smooth.
- Stir in the blended mixture to the sifted flour and stir in the mixed berries.
- Bake in the oven at 180 C for about an hour.
- Remove and allow to cool.
- Add all the ingredients for the topping into the blender and blend till smooth. Pour over the cake. Leave in the fridge for at least 2 hours for the topping to set. It’s important to allow the cake to cool completely before adding the topping and putting it in the fridge.