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Karen Dean Covington
Breakfast cake with nuts and banana
Powerfood breakfast cake with bananas, maple syrup, ginger, cranberries and dates
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Ingredients
Directions
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Preheat the oven to 160 ° C.
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Peel the bananas, break them into pieces and put them in the food processor. Add the eggs, coconut oil and maple syrup.
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Peel the ginger, cut into small pieces and put in the food processor with the cinnamon and the salt. Grind to a smooth batter and pour into a large bowl.
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Mix the hazelnut flour, the oatmeal, coconut, pecans and goji berries with a spatula through the batter.
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Line the cake tin with parchment paper. Pour the batter into the mold. Divide the dates evenly over the batter and push them in.
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Fry the cake for about 50 minutes. Stick a skewer into the cake at the end of the baking time. If this comes out clean, the cake is done.
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Allow the cake to cool completely in the mold. Keep the cake in the refrigerator. Yummy! .
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Nutrition
385Calories
Sodium6% DV135mg
Fat38% DV25g
Protein14% DV7g
Carbs10% DV31g
Fiber20% DV5g
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