Ingredients
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2 Bananas
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70 g Buckwheat flour
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120 g Oatmeal
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60 g Carob flour
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2 tsp Baking powder
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1 tsp cinnamon
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2 сtbsp Flax seed
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6 tbsp Water
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60 ml Coconut oil
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4 tbsp Maple syrup
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25 g Hazelnuts
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25 g Almonds
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60 g Cranberries
Directions
Did you know that carob (locust bean) flour is used as a substitute for cocoa powder? It has a unique taste and does not contain caffeine. It is ideal for people who want to get healthy vitamins and minerals naturally. It contains high levels of vitamin A and vitamin B-2, which are good for the skin and eyes.
Compared to regular chocolate, locust bean flour has much lower sugar levels. This makes it suitable for people suffering from diabetes.
Using carob flour is so easy. You can easily add it to smoothies, puddings, sprinkle yogurt, add it to candy. Where you are used to using cocoa powder, you can replace it with carob flour. The taste is unique! People don’t even realize that there is no chocolate, and when you tell them, they don’t even believe how it tastes. The result is always the same – empty plates and full stomachs! ☺️
Steps
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1
Done
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Blend the oatmeal in a blender until it turns into a flour mixture. |
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2
Done
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Blend the flaxseed. |
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3
Done
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Mix the ground flaxseed with the water in a bowl and set aside. |
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4
Done
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Mix the flour, baking powder and cinnamon in a large bowl. |
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5
Done
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Mash the bananas in another bowl. |
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6
Done
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Add the coconut oil, maple syrup and flaxseed mixture to the bananas. Stir. |
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7
Done
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Add the cranberries. Stir to distribute evenly. |
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8
Done
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Pour the mixture into a silicone baking tray. |
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9
Done
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Grind the hazelnuts and almonds in a blender. It is good to leave whole pieces of nuts. |
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10
Done
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Sprinkle the cake with the nuts and press lightly with your hand so that the nuts stick to the mixture and do not fall off afterwards. |
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11
Done
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Bake in a preheated oven at 180°C degrees for 20 minutes. Be careful not to burn the nuts. Every oven is different. |
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12
Done
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Allow to cool down on a wire rack. |
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13
Done
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Set on a plate and tempt someone with a piece of cake! 🙃 |
