PUMPKIN & BANANA TRAYBAKE
Ingredients
- 2 mashed bananas
- 120g of pumpkin puree
- 50g of agave or honey
- 2 tsp of cinnamon
- ½ tsp of ginger
- ½ tsp of nutmeg
- 2 tsp of baking powder
- 170g of wholemeal flour
- 75g of almond flour
- 100ml of almond milk
- 200g of vanilla coconut yoghurt
- 5 figs, sliced
Method:
- Mix bananas with pumpkin puree and agave until well combined.
- Add spices and baking powder, followed by almond and wholemeal flour. Mix and add almond milk slowly until the dough is soft, you can add extra 20-50ml if you think it’s needed.
- Pour over a greased baking tray and bake at 180C for 30-35 min until the knife comes out clean. Let cool.
- Spread coconut yoghurt at the top and layer slices of figs all over the surface.
- Store in the fridge for up to a week.
Recipe from @fromanaskitchen