But let me tell you that here we have a terrible summer with very high temperatures (and coming from years of drought) the other day I read that we are just from the countries most affected by the climate change that has caused by all of us who should take care of our planet.
We dont have other.
It is a fact that the Antartic poles that have the largest water reserves have decreased.
That's why I'm worried about the extreme heat.
Today we have 38,3 °C (100,94° F)
Im waiting by my autumn!
Moving to another point I always cook or bake at any time or season because is my core, my life motiv!
So I made these cakes of chocolate and black sesame that had the recipe saved a long time ago.
Absolutely delicious. They can be made in small loafs or in a long one.
BTW black sesame is really healthy you can read here about it.
Here the twins and hubby liked them a lot.
Well I send hugs and take care.
Adapted from : Food and wine
1/2 cup canola oil
plus more for greasing
1/2 cup black sesame seeds
1 1/2 cups all purpose flour
1/2 cup unsweetened dutch process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed ripe bananas (about 4 bananas)
1/3 cup greek yogurt
1 teaspoon fresh lemon juice
2 large eggs
1 tablespoon pure vanilla extract
1 cup brown sugar or organic brown sugar
1/4 cup almond milk (or regular milk)
1 tablespoon turbinado sugar
1 tablespoon black sesame seeds
Preheat oven to 180°c (350°F) and oil 4 loaf pans and arrange them on a large rimmed baking sheet.
In a spice grinder or blender pulse the sesame seeds into a powder.
In a medium bol whisk the ground sesame seeds with the flour, cocoa power, baking soda and salt.
In a food processor combine the bananas with the greek yogurt and lemon juice and puree until smooth.
In a large bowl, beat the eggs with the sugar until pale. Beat in the banana mixture, almond milk (or milk) and vanilla. Beat in the dry ingredients in 3 additions until uniform in color.
Do not overbeat.
Scrape the batter into the 4 prepared pans and smooth the tops. Sprinkle the turbinado sugar and black sesame seeds on top.
Bakes the cakes for 40 to 45 minutes until a toothpick inserted in the center of each loaf comes out with a few moist crumbs attached.
Let the cakes cool completely, then turn out onto a platter.
Cakes de chocolate y sesamo negro