Ingredients
- 1 c cornmeal
- 1 c all-purpose flour
- 2 c whole wheat flour
- 1 c sugar
- 2 T baking powder
- 1 t salt
- 2 t cinnamon
- ⅔ c coconut oil, melted
- 2 T honey (optional)
- 1 T vanilla
- 3 flax “eggs”
- 1 can coconut milk
- 1 cup oat milk
- 1 bag of amäzi plantain chips, soaked and chopped
Instructions
- Preheat the oven to 350 degrees and grease a 9×13 inch baking dish.
- In a large mixing bowl, stir the dry ingredients. Mix the wet ingredients in a smaller bowl except for the plantains. Add the wet ingredients to the dry and stir just to moisten. Gently fold in the plantains.
- Pour the batter into the baking dish and bake for roughly 40 minutes. Every oven bakes differently. You’ll know it’s done when the top is brown and shows cracks.
- The cake is delicious on its own but you can also serve it with the following Mango Non-Dairy Crème Anglaise.
Notes
Mango Non-Dairy Crème Anglaise
1 c mango puree
2 T cornstarch
2 eggs
2 c non-dairy milk (oat, almond, soy, etc.)
1 T vanilla
2 T maple syrup
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To make mango puree, simply put ripe mango into a food processor until smooth.
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In a mixing bowl, add mango puree, 1 T cornstarch and eggs. Beat until light and slightly aerated. This will take a couple of minutes.
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Add the milk, vanilla and maple syrup to a small saucepan and heat on medium until the milk becomes 180 degrees. If you don’t have a thermometer, heat it right before reaching boiling point. Remove from the heat.
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Slowly pour the hot milk over the egg mixture and mix for a few seconds.
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Pour the mixture back into the saucepan and let it cook on medium. Add 1 T cornstarch which has been mixed with a small amount of water and add to the mixture.
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Stir continuously with a wooden spoon. You will know it’s ready when the anglaise is thick and coats the back of the spoon. Remove from the heat and whisk a bit to keep it smooth. You can serve it warm or cold.