3 very ripe bananas
2 tsp aluminium free bicarb or baking soda
⅗ cup Buckwheat Flour
½ cup The Wholefood Pantry Pesticide Free Almonds (ground into meal)
¼ cup The Wholefood Pantry Desiccated Coconut
½ cup The Wholefood Pantry Coconut Sugar
½ cup The Wholefood Pantry Coconut Oil
1 tbsp Thriving Protein Smooth Vanilla
Pinch of The Wholefood Pantry Pink Himalayan Crystal Salt
¼ cup The Wholefood Pantry Linseeds
2 tbsp Veggie Hero
- Preheat your oven to 160C.
- While your oven is coming up to temperature, mash bananas in a bowl.
- Add almond meal, buckwheat flour, coconut sugar, coconut oil, desiccated coconut, eggs, bicarb or baking soda, thriving protein, Veggie Hero, pinch of pink Himalayan crystal salt, and linseeds and mix until well combined.
- Place your mixture in a square tray or baking tin lined with baking paper. Place in the oven and cook for 30-40 minutes. Insert a skewer or knife - if it comes out clean it is cooked all the way through. It should be super moist. Set aside to cool.