Sacha Inchi seeds (also known as “Star seeds”) have been used for centuries by the indigenous peoples of the Amazon in Peru for their nutritional properties. Sacha Inchi oil (US/CA) provides a rich, well-balanced ratio of omega-3, omega-6, and omega-9 polyunsaturated fatty acids. With a pleasant, mild, and nutty taste, Sacha Inchi can be enjoyed daily drizzled over salads, in sauces, soups, sandwiches, pasta, juices, and any other cold or hot dish. You can even use Sacha Inchi Oil to cook at low temperatures.
This recipe is the creation of Peruvian Chef, Brisa Deneumostier. As a graduate of the Culinary Institute of America at Hyde Park, NY, she has worked in restaurants and private fine cuisine projects around the planet, including the world renowned Noma in Denmark.
- 1 cup whole wheat flour
- 1 cup all-purpose white flour
- 1/3 cup Sacha Inchi powder
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. natural salt
- 1/3 cup + 1 tbsp. raw cacao powder
- 2/3 cup banana, sliced
- 1 cup raw cane sugar
- 1 egg
- ½ cup Sacha Inchi Oil
- 1 cup almond milk or your vegan
- milk of preference
- 1 tsp. apple cider vinegar
- In a bowl, combine all of the dry ingredients.
- In a small bowl, combine vegan milk and cider vinegar, and set aside.
- Blend the banana, raw cane sugar, egg, and Sacha Inchi Oil.
- Once blended, add the milk and vinegar mixture.
- Combine the wet ingredients with the dry ones in a blender or with a whisk.
- Pour into a cake pan lined with parchment paper and bake for 40-45 minutes at 350 °F.