I‘m in bake mode!!
I am also in ginger mode….as a spin off from this recipe we now have a ginger granola bake. Of course you don’t have to top it with the ginger granola…but it is sooo good if you do, just saying! Double dose of oats- perfectly fitting for my Vegan MOFO theme.
I have made this bake a couple of times, the first time I put less baking powder and took it out of the oven slightly earlier when it was barely cooked through, this gave it a dense chewy, dessert-like consistency, whereas the recipe below should be more cake-like (does that make sense?)
I’d advise you taste test the batter before spooning into the dish to judge your own personal preference on sweetness- add a little more agave/stevia if preferred.
Mmmmm, now I want to eat more granola…you might have guessed that was my favourite part. Right, now to figure out what other recipes I can granolify!! Ideas welcome….
Recipe: Ginger granola bake
1 banana- mashed
1 tsp molasses (more if you like a strong taste)
3 tbs agave ad 1/6tsp stevia
2 tsp olive oil
¼ cup soy milk
1 cup oats
3 tbs buckwheat flour (or other GF flour)
1 tsp baking powder
1 heaped tsp ground ginger
½ tsp mixed spice
2 tsp ground chia or flax
Topping- unbaked gingerbread granola and a drizzle of molasses once baked. See this recipe
Mix the mashed banana with the wet ingredients in a small bowl. Mix the dry ingredients together in a larger bowl then add the wet mixture and mix through.
Spoon the mixture into a small oven dish (min was approx. 15cm diameter) and top generously with the raw granola mix pressing it into the mixture.
Bake for approx. 15 mins until the granola is golden. Drizzle with a little molasses if desired.
Allow to cool a little before slicing and serving.
What Vegan MOFO means to me.
For further guidance on making gluten free choices please see this post.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.