YOU NEED THIS:

For the bottom:

375 grams of oatmeal flour (ground oatmeal in the blender into flour)

200 ml of water

15 drops of Greensweet liquid stevia caramel

For the filling:

2 bananas, finely sliced

three large tablespoons of maca powder

20 drops of Greensweet liquid stevia Caramel

a teaspoon of Celtic sea salt

For the topping:

200 grams of buckwheat flour

100 grams of oatmeal flour

warm water

THIS IS HOW YOU MAKE IT;

Preheat the oven to 175 degrees. Cover a small round baking pan (20 cm) with baking paper. Mix all ingredients for the bottom in a bowl well. Add more water if necessary. Pour the mass into the form. Always dip the spoon in a bowl of water and make a raised edge in the batter. Dipping the spoon in water prevents sticking. Stir the maca powder, salt and stevia into the banana puree and pour into the bottom.

Stir small bits of water through the buckwheat and oatmeal flour until a firm ball is formed. Press the ball flat and place on the filling. Moisten your hands with water and smooth out the topping. Make nice designs with a fork in the dough, Bake the cake in the middle of the oven for about 45 minutes, keep checking in the meantime. Let cool.

Possibly sprinkle extra with Greensweet Icing powder

Source / photo: Monique van der Vloed