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For the soil:

375 grams of oatmeal flour (grinding oatmeal in the blender into flour)

200 ml of water

15 drops Greensweet liquid stevia Caramel

For the filling:

2 bananas, nicely practiced

three good tablespoons of maca powder

20 drops Greensweet liquid stevia Caramel

a teaspoon of Celtic sea salt

For the topping:

200 grams of buckwheat flour

100 grams of oatmeal flour

hot water


Preheat the oven to 175 degrees. Line a small round baking tin (20 cm) with baking paper. Stir well all the ingredients for the bottom in a bowl. If necessary, add more water. Deposit the mass into the mold. Dip the spoon for a moment in a bowl of water and make an upright edge in the batter. The dipping of the spoon in water prevents sticking. Stir the maca powder, salt and stevia through the banana paste and pour on the bottom.

Stir in small amounts of water through the buckwheat and oatmeal flour until a firm ball is formed. Press the ball flat and place on the filling. Moisten your hands with water and smooth the topping. Make nice motifs in the dough with a fork, bake the cake in the middle of the oven in about 45 minutes, keep checking. Allow to cool.

If necessary, sprinkle with Greensweet Icing powder

Source / photo: Monique van der Vloed