Meals like this are easy and adaptable so if you don't have all the ingredients on hand then don't worry.  Instead try the substitutes listed below and make these little cakes your own.

 quinoa instead of millet

 parmesan or grated haloumi instead of feta

coriander or lime zest (maybe both) instead of the kaffir lime leaves 

These type of cakes are great made on a Sunday afternoon ready for the week ahead.   Served for lunch alongside some hummus, avocado and brightly coloured salad your work colleagues will be envious.  

Trust me!

I can't take credit for this fabulous chocolate chia cake but Tania Hubbard can.  The founder of Husk and Honey, Tania is smashing it when it comes to all things gluten and grain free.  A delightful accident it was when I stumbled across her cafe in the heart of Nambour.  On my first visit I was taken by the retro interior and on my second visit her recipe book - "food we love".   Yes I am a sucker for any good recipe book but a happy sucker indeed especially when:

  1) the recipes are simple and practical

 2) the boys love them and

 3) i haven't stopped cooking from it since.

I seem to have lost count of the number of variations I have now made of this cake.  My boys are always impressed and delightfully unaware of the nourishment they receive with each bite.  The words "give me more please" are a joy to hear. 

 So without further adieu i shall offer you the same deliciousness we have been experiencing over the last couple of months and of course if you are ever in the Sunshine Coast region stop by and enjoy some grain free goodness alongside some Tim Adams specialty coffee - another Sunshine Coaster.  But until then enjoy this version of which I have slightly adapted to include mashed banana, cinnamon and a topping of raw date paste spiked with lemon and zingy fresh ginger.  Satisfyingly decadent to say the least.

Chocolate Chia Banana Cake

Adapted from Tania Hubbard

4 Tbs Chia Seeds soaked in 1 cup water for 15 minutes

1/2 cup raw cacao or cocoa

1/3 cup olive oil or coconut oil

3 large eggs or 5 small

1 cup almond meal

1/2 cup coconut sugar 

2 mashed ripe bananas

2 tsp ground cinnamon

1 1/2 tsp ground ginger

pinch of salt

1 tsp bicarb soda

Preheat oven to 180 degrees celcius

Line a springform cake tin with non stick baking paper

Soak chia seeds in water for 15 mins, stirring regularly

Place cacao, eggs, almond meal, sugar, cinnamon, ginger, salt, bicarb and olive oil in a bowl

Whisk to combine well and break up any lumps

Add mashed banana and mix

Add chia seed jelly and whisk until well combined

Pour into lined cake tin

Bake in oven for 35 - 40 mins or until it bounces back when pressed in the middle

Let the cake cool for 5 - 10 mins in tine

Then finish cooling  on a wire rack

Date Paste

Inspired by Earth Sprout

8 large pitted fresh dates

1 Tbs ground cinnamon

1Tbs fresh ginger finely grated

juice of half lemon

4 Tbs Water

pinch of salt

Place everything in a blender and whiz until smooth

When cake is cooled spread evenly over top of cake

Gluten Free Cranberry Drops

Makes approx 12 biscuits

1/4 cup coconut sugar

100gms organic unsalted butter, softened

1 egg

Preheat oven to 180 degrees celcius

Beat the sugar and butter together in a stand mixer until fluffy 

Add the egg and continue beating until well combined

1/4 cup quinoa flour

1/4 cup brown rice flour

1/2 cup buckwheat flour

1/2 tsp baking soda

1/2 tsp sea salt

1 1/2 tsp ground ginger

1/3 cup dried cranberries + extra for toping biscuits

Combine the above dry ingredients in a bowl and use a hand whisk to mix evenly

Then add to the wet mix

Combine in the stand mixer or with a spatula

Scoop up dough pieces about the size of a twenty cent piece and roll into little balls

Place on a flat baking tray lined with glad bake

Top each ball of dough with a dried cranberry pushing it into the centre to slightly flatten

Bake in a preheated oven for 10 - 12 mins

Remove from oven and transfer to a wire rack to cool