2 ripe bananas
1 flax egg (1T ground flax + 3T water)
1 t vanilla extract
1/4 C maple syrup
1 C TigerNut Flour
1/4 C raw cacao powder
1/2 t sea salt
1 t baking powder
1/2 C Organic Gemini TigerNut Banana-Cacao Granola, divided
Preheat oven to 350 degrees. Line a 8×8” baking pan with parchment paper and set aside.
In a medium bowl, mash the bananas until smooth. Add the flax egg, vanilla extract, and maple syrup, stirring to combine. Set aside.
In a large bowl, mix together the Tigernut flour, raw cacao powder, salt and baking powder. Add the wet ingredients and mix until combined and smooth. Add 1/4 C Banana-Cacao granola and gently stir to combine. Pour mixture into prepared baking pan. Sprinkle remaining 1/4 C granola over the top of the pan.
Bake for 20 minutes. Remove from oven and cool on a rack to room temperature. Cut into squares and serve.
Recipe yields 9 servings, or more if cut smaller
Snack cake can be made in advance of serving. Keep covered and refrigerated until ready to serve.
Leftovers can be frozen, well-wrapped, for up to 2 weeks. Thaw to room temperature before serving.
Recipe by With Health and Gratitude
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