Nikki's black forest breakfast slice
6 individual, pitted, chopped
Dry rolled oats
2 cup(s), (180g)
Bicarbonate of soda
Sugar free drinking chocolate powder
White self-raising flour
½ cup(s), (75g)
3 medium, mashed
Unsweetened almond milk
1 cup(s), (250ml)
234 g, (1 cup (150g) pitted and chopped, plus an extra 12 cherries)
¼ cup(s), (20g)
- Preheat oven to 180°C. Lightly spray a 20 cm x 25 cm deep baking tin with oil. Line base and sides with baking paper.
- Process dates and 2 tablespoons boiling water in a small food processor until a paste forms.
- Combine oats, baking powder, bicarbonate of soda, cocoa, drinking chocolate, flour and ½ teaspoon salt in a large mixing bowl. In a separate bowl, whisk together banana, eggs, almond milk, vanilla and date paste. Add banana mixture to dry ingredients and stir to combine. Fold through chopped cherries. Spoon mixture into prepared tin and smooth top. Sprinkle with almonds.
- Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Stand cake in tin for 5 minutes before turning onto a wire rack to cool. Dust with icing sugar. Serve sliced, with extra cherries.