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Ingredients
Ingredients- 300 g flour
- 150 g Svansø Cane sugar
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50 g Svansø blue poppies
- 1 tsp. baking powder
- 1 tsp. baking soda
- 0,5 tsp. salt
- 2 dl plant milk
- 2 tbsp. lemon juice
- 3 large, ripe bananas
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3.5 tbsp. Svansø Virgin Olive Oil
- 2 tbsp. applesauce
- 2 tbsp. vanilla extract
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3 tbsp. Svansø Crushed flax seeds
- 9 tbsp. water, boiling
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40 g Svansø Hazelnut flakes
- Dark chocolate
Preparation
Preparation1. Preheat the oven to 180°C and get out your muffin tins.
2. Mix the flour, cane sugar, blue poppy seeds, baking powder, baking soda, and salt together in a large bowl.
3. In a new bowl, mix the plant milk and lemon juice - let the mixture soak for a few minutes until the milk thickens.
4. Put the bananas, oil, applesauce, vanilla extract and the mixture of plant milk and lemon juice in a blender. Blend until there are no more banana pieces.
5. Pour the liquid banana mixture into the large bowl with all the dry ingredients. Whisk well.
6. Now make a flaxseed egg by mixing your crushed flaxseeds (easily done in a mini blender or mortar) with boiling water. Let the mixture steep for a few minutes until all the liquid is absorbed.
7. Add your flaxseed egg to the dough and mix well again until there are no lumps.
8. Chop the dark chocolate and hazelnuts and fold into the dough with a pastry scraper.
9. Pour the batter into the baking tin and bake the cake in the oven for a good 20 - 30 minutes. Use a knife or a knitting needle to check if the dough comes away.
10. Let the cake cool before serving.
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Product in the recipe
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