Saturday, June 17, 2017

Banana Wheatgrass Mini Bundt Cake

I've known wheatgrass juice' significance to health a long time ago, but I've gotten tired of its taste. But from time to time, I make it a point to give kindness to my skin, hair and body by drinking a glass of Easy Phamax Wheatgrass juice.

So why drink or take a shot of wheatgrass?

  • Wheatgrass contains over 90 minerals, including high concentrations of the most alkaline minerals: potassium, calcium, magnesium and sodium
  • It contains the essential enzymes: Protease (assists in protein digestion), Cytochrome Oxidase (a powerful anti oxidant), Amylase (facilitates digestion), Lipase (a fat splitting enzyme), Transhydrogenase (strengthens the heart muscle) & Superoxide Dismutase (SOD) (found in all body cells and is known for its ability to lessen the effect of radiation and slow cellular aging)
  • Just one teaspoon of Wheat Grass powder, weighing a mere 3.5 grams, is nutritionally equal to an entire spinach salad weighing a full 50 grams – it packs a punch!
  • Wheatgrass has more vitamin C than oranges and twice the vitamin A as carrots!
  • Wheat grass juice helps your body to build red blood cells which carry oxygen to every cell.
  • By increasing the oxygenation the body you can help offset smog and carbon monoxide and increase your endurance during physical exerciseIt also contains 19 amino acids, the building blocks of protein making this one of the most impressive single sources of nutrients on Earth!

With that, it wasn't hard for me to accept the fact that wheatgrass powder can also be used in cooking and enhancing not just the taste but also the nutrient value of the dish.

Let me share this link that contains recipes of dishes infused with Easy Phamax Wheatgrass.

Back to School Recipe Ideas from EASY PHA-MAX WHEATGRASS

Banana Wheatgrass Mini Bundt Cake


1 3/4 cup sifted flour
1 tsp sifted baking powder
1/4 tsp baking soda
1/2 fine salt
2 sachet of Easy Phamax Wheatgrass
1/2 cup butter
1/2 tsp each of vanilla and banana extract
3/4 cup granulated sugar (or 1/2 muscovado)
2 whole eggs (large)
1 cup mashed bananas (over-ripe lacatan)


1. Pre-heat the oven to 350 degree Fahrenheit.
    Grease and flour mini bundt cake pans. (or cupcake pans)
2. Prepare dry ingredients.
    In a bowl, combine the flour, baking powder, baking soda salt and wheatgrass powder.
3  In a large mixing bowl, using a mixer, cream the butter together with the extracts until light and           fluffy.  Add the sugar gradually until well beaten and everything well-incorporated.  Pour in the           eggs and beat well.
4. Alternately add the flour and mashed bananas to the creamed mixture. Begin and end with the flour mixture.  Mixing well after each addition.  Pour batter into the prepared baking pans. Bake for 20 to 25 minutes.

*Option: you can drizzle melted white chocolate on top of the cake.  In my case, I used Dolce Crema di Pistacchio, or Italian Pistachio Cream.


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