Banana-na-na

Here's an old recipe I have “veganised” to suit my digestive system. This savoury spongy banana cake is very quick to make and may be served either for tea or breakfast or as a dessert.

Ingredients

Serves 8:

- 2 tbsp flax seed
- 80 g xylitol (birch sugar)
- 125 g coconut (or olive) oil
- 100 g buckwheat (or oat) flakes
- 50 g rice flour
- 1 tsp baking soda
- 1 tbsp apple cider vinegar
- 4 small ripe bananas
- 20 drops lemon oil
- grated coconut (optional)

Instructions

Grind flax seed and add to xylitol and melted coconut oil.

Grind buckwheat flakes. Add rice flour and bicarbonate and stir into the previous mixture. Add apple cider vinegar.

Mash bananas with a fork and sprinkle with lemon oil. Stir into the batter.

Transfer batter to a silicone cake tin and bake for 40 minutes at 210°C.

Serve chilled sprinkled with grated coconut.

NOTE: You may substitute caster sugar for xylitol. If so, increase quantity by 30%. You may also replace lemon oil with a capful of rum.

© La Pensine Mutine. All rights reserved. Reproduction prohibited.

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