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You need this:


This is how you make it:

Stir the buckwheat flakes, greensweet stevia, baking powder and water into the banana puree. If the mass remains a bit too dry and too loose-grained, add a little extra water. Use a small square stone baking dish that fits in the baking elevator. Line it with baking paper. Halve the mass and stir through one half the cocoa powder together with about 25 ml extra water. Now alternately scoop generous amounts of natural and cocoa batter next to each other and on top of each other. Bake the cake at 185 degrees for 15 minutes, checking if it is cooked enough. If not, give it about two more minutes. Sprinkle the cake directly from the fryer with the Greensweet Sweet Cinnamon .


Source: Monique van der Vloed