INGREDIENTS:
- Wet Ingredients:
- 1 tbsp flax meal + ⅓ cup water
- 2 medium overripe bananas (peeled and chopped)
- 2 tbsp nut or seed butter (I used sunflower seed butter)
- 1 tbsp coconut oil
- 2-3 drops vanilla extract
- 2 tbsp English mustard
- Dry Ingredients:
- 2 tbsp coconut flour
- 60 gms plant protein (I used 2 sachets Olena Protein Elixer)
- ¼ tsp cinnamon powder
- Pinch of salt
- 1/4th cup walnuts/ almonds, chopped
METHOD:
- Pre-heat the oven to 175C. Grease a 6” round baking tin with coconut oil.
- In a bowl mix flax meal with water and set aside to rest for at least 5 mins.
- In a blender, place bananas + the nut/ seed butter + coconut oil and blend till you have a smooth paste. Leave it in the blender while you move to the next step.
- In a bowl, sift in the protein powder + coconut flour + cinnamon + salt. Mix it up till well combined, add the chopped nuts. Mix them in. Set aside.
- Stir the flax meal mixture well and pour into banana mixture in the blender. Blend till combined.
- Pour the wit mixture into the dry ingredients and fold it in. Ensure there are no lumps. Batter will be thick. If it’s too thick to mix, add in some plant-based milk a tsp at a time, till it loosens up a bit.
- Pour batter into prepared baking tin and bake in pre-heated oven for 20-25 mins, till a toothpick inserted in comes out clean.
- Let it cool completely (although I never have the patience ;)). Slice into preferred pieces and store in an airtight container in the fridge for up to 5 days.
