Something sweet

gluten, egg & dairy free. 

Ingredients:

100 gr. pumpkin & sunflower mix

40 gr. flax seed

100 gr. raisins

200 gr. dates

1 large ripe banana

1/2 tsp. ground cinnamon

50 gr. coconut flour

200 gr. glutenfree oats

100 ml. water

1 Tbsp. baking powder

4 Tbsp. Agave nectar

Equipment:

Electric grinder

Kitchen processor

Electric stand mixer

Traybake

Greaseproof paper

Preheat oven on 180 degrees Celsius. Line a traybake with greaseproof paper. Just to be sure I did wipe it with dairy free margarine, as glutenfree dough tends to stick more.

I  ground the flax seed and pumpkin & sunflower mix in an electric grinder. Put aside. I put the banana, raisins, dates, Agave nectar and water in the kitchen processor and started of slowly. Once the dates have been broken down, wizz until nice and smooth. Alternatively, chop the dates into smaller pieces before putting in kitchen processor.

Add the dry ingredients in the bowl and mix well. Add the wet ingredients and mix with dry ingredients. Put dough into traybake and spread out to edges. Bake for approx. 20 minutes. Keep an eye out, as it burns easily. Turn down the temperature if you find the edges go dark too quickly. I covered it with aluminium foil halfway through the baking.

Unless you eat them quickly, I would suggest to keep them in a plastic container in the fridge.

Got the stamp of approval from friends & family !