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Coconut snack.jpg



  • 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:




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