YOU NEED THIS:

• two bananas
• 50 grams of coconut flour
• a cup of coconut grater
• 200 grams of sunflower seeds
• two tablespoons of Greensweet Extra Sweet
• two tablespoons of organic skimmed cocoa powder
• one and a half tablespoon tartar baking powder
• 50 ml of oats or other milk replacements
•  

For the topping:

• six large tablespoons of Greensweet Icing icing sugar
• a tablespoon of organic skimmed cocoa powder
• oats or other milk replacements
• coconut chips

SO YOU MAKE IT:

Preheat the oven to 180 degrees. Line a brownie shape or square baking dish with baking paper. Grind all the ingredients for the cake in the food processor to a fine mass. Pour the mass into the form, and divide. Bake the cake in the middle of the oven until about 20-25 minutes, keep checking. Allow the cake to cool well.

Mix the cocoa powder with the icing sugar. Always add small amounts of milk to create a nice firm glaze. Cut the cake into elongated square pieces. Spread each cake with some glaze and sprinkle with the coconut chips.

Source / photo: Monique van der Vloed