Let's have cake, sorry, Banana Bread for breakfast.
- 180 g gluten-free oats
- 60 g buckwheat flour
- 1 pinch of salt
- 1 tsp. baking powder
- 3 tbsp. chia seeds
- 0.5 tsp. ground ginger
- 0.25 tsp. ground cloves
- 1 tsp. cinnamon
- 60 ml oat milk
- 3 tbsp. rice syrup
- 3 tbsp. almond butter
- 3 fresh apricots
- 3 very ripe bananas
- some almond flakes for decoration
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Preheat your oven to 220 degrees C. Line a 30cm cake form with baking paper. Shred the oats in a blender or food processor until they look like flour. Add the salt, buckwheat, baking powder, chia seeds and all the spices. Combine well. Use a separate bowl and throw in the milk, rice syrup, almond butter, apricots (no stones) and the cut bananas. Blend well using again a blender or food processor. The texture gets even creamier when you use cold bananas - just saying. Pour the creamy mix into your other bowl and combine well. Now get it into the lined cake form, top it with some almond flakes and bake for about 40 minutes or until the inserted skewer comes out clean.
Extra tipp: spread some peanut butter on a slice for extra love.