You need this:

For the cake:

• 2 bananas, pureed
• 100 grams of wholegrain buckwheat flour
• 100 grams of brown teff flour or almond flour
• 100 grams of sunflower seeds
• 50 grams of linseed, whole, bruising in the mortar
• 15 grams (tartar) baking powder
• 10 drops greensweet liquid stevia banana
• 150 ml of warm water

For the topping:

• 2 bananas, pureed
• 15 grams greensweet Jelly Crystal
• 2/3 tablespoons of water
• 1 banana in pieces

This is how you make it:

Preheat the oven to 180 degrees. Line a low round baking tin (20-22 cm) with baking paper. Stir together all the ingredients for the tart bottom in a bowl. If the mass remains too dry, add more water until a smooth mass is reached. Pour the mass into the mold and distribute. Whisk together all ingredients for the topping with a whisk. Pour over the bottom and spread. Bake the cake in the middle of the oven until about 35-45 minutes, keep checking. Allow to cool.

Source / photo: Monique van der Vloed