- 3 very ripe (brown-on-the-inside) bananas
- 4 Organic Free Range Eggs
- 8 Dates
- 2 large teaspoon Vanilla paste
- 2 tablespoons melted coconut oil
- 200g Coconut Flour
- 1 teaspoon gluten free baking powder
- 1 teaspoon bicarbonate of Soda
- 1 tbsp. raisins
- 2 tsp. cardamom
- 2 tsp. cinnamon
- 100g sunflower seeds (to coat the baking tray)
- Handful of organic blueberries
I used baked banana slices and dried coconut flakes, but choice is up to you!
HOW TO?
1. Using a mixer of sorts, add the deseeded dates, ripe bananas, coconut oil and blend until smooth. Then pop it into a mixing bowl, and whilst physically stirring, ensuring to work plenty of ‘air’ into the mixture, add the remaining ingredients. Stir well.
2. Finally using a little coconut oil, smear the lining of the tin and add the sunflower seeds. Then add the banana bread mix created during step 1. When 2/3 of the mix is in the cake tin, you might like to sprinkle a handful of blueberries on, before submerging them with the final 1/3 of the mix! Bake in the oven at 200 degrees for circa 50 min.
3. Sprinkle the coconut and dried banana on top. Let the cake cool off for a few minutes and then gently remove it from its tin and serve!
4. Enjoy with a lovely hot cuppa green tea – Bon Ap!
(Source: fitnessontoast.com)
2. Finally using a little coconut oil, smear the lining of the tin and add the sunflower seeds. Then add the banana bread mix created during step 1. When 2/3 of the mix is in the cake tin, you might like to sprinkle a handful of blueberries on, before submerging them with the final 1/3 of the mix! Bake in the oven at 200 degrees for circa 50 min.
3. Sprinkle the coconut and dried banana on top. Let the cake cool off for a few minutes and then gently remove it from its tin and serve!
4. Enjoy with a lovely hot cuppa green tea – Bon Ap!
(Source: fitnessontoast.com)
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