Preparation: 45 min.
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Ingredients for
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1 banana
1 banana
1 banana
1 banana
1 banana
1 banana
1 banana
1 banana
1 banana
1 banana
1 egg
1 egg
1 egg
1 egg
1 egg
1 egg
1 egg
1 egg
1 egg
1 egg
100 g almond flour
100 g almond flour
100 g almond flour
100 g almond flour
100 g almond flour
100 g almond flour
100 g almond flour
100 g almond flour
100 g almond flour
100 g almond flour
3 cl coconut oil
3 cl coconut oil
3 cl coconut oil
3 cl coconut oil
3 cl coconut oil
3 cl coconut oil
3 cl coconut oil
3 cl coconut oil
3 cl coconut oil
3 cl coconut oil
1 teaspoon baking powder
1 teaspoon baking powder
1 teaspoon baking powder
1 teaspoon baking powder
1 teaspoon baking powder
1 teaspoon baking powder
1 teaspoon baking powder
1 teaspoon baking powder
1 teaspoon baking powder
1 teaspoon baking powder
150 g nuts, mixed
150 g nuts, mixed
150 g nuts, mixed
150 g nuts, mixed
150 g nuts, mixed
150 g nuts, mixed
150 g nuts, mixed
150 g nuts, mixed
150 g nuts, mixed
150 g nuts, mixed
150 g apricots, dried
150 g apricots, dried
150 g apricots, dried
150 g apricots, dried
150 g apricots, dried
150 g apricots, dried
150 g apricots, dried
150 g apricots, dried
150 g apricots, dried
150 g apricots, dried
60 g chocolate, 70%
60 g chocolate, 70%
60 g chocolate, 70%
60 g chocolate, 70%
60 g chocolate, 70%
60 g chocolate, 70%
60 g chocolate, 70%
60 g chocolate, 70%
60 g chocolate, 70%
60 g chocolate, 70%
1 teaspoon ginger powder
1 teaspoon ginger powder
1 teaspoon ginger powder
1 teaspoon ginger powder
1 teaspoon ginger powder
1 teaspoon ginger powder
1 teaspoon ginger powder
1 teaspoon ginger powder
1 teaspoon ginger powder
1 teaspoon ginger powder
1 teaspoon cardamom, ground
1 teaspoon cardamom, ground
1 teaspoon cardamom, ground
1 teaspoon cardamom, ground
1 teaspoon cardamom, ground
1 teaspoon cardamom, ground
1 teaspoon cardamom, ground
1 teaspoon cardamom, ground
1 teaspoon cardamom, ground
1 teaspoon cardamom, ground
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About this recipe
It looks like dessert, but because we don't add extra sugar, it fits perfectly with breakfast.
You can read the full recipe on page 19 from Een pan
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