Notes
Recipe by SpamellaB
Ingredients
- 1 cup buckwheat flour
- ¼ cup coconut flour
- ¼ cup almond flour
- 4 tablespoons Linwoods Milled Flaxseed Sunflower Pumpkin & Sesame Seeds & Goji Berries
- ⅓ cup natural sweetener (stevia, xylitol)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 eggs
- 1 large banana
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 1 large courgette, grated
- Zest and juice of 1 orange
- 2 large handfuls frozen raspberries
- Large handful of pistachio nuts, shelled and chopped
Instructions
- Preheat the oven to 180 degrees C and lightly grease and line a deep square baking tin.
- In a large bowl, mix together the flours, flaxseed, baking powder, chosen sweetener and cinnamon. Stir in the orange zest and grated courgette until well coated.
- Place the eggs, banana, vanilla extract, maple syrup and orange juice in a blender and whizz up until smooth.
- Pour this into the dry ingredients and mix well until you have a thick, smooth batter. Fold in the raspberries.
- Spoon the mixture into your prepared tin and sprinkle over the chopped pistachios.
- Bake for about 30 minutes, covering halfway through baking, until golden and firm to the touch.
- Leave to cool in the tin, then slice into 9-12 and enjoy!