- ripe bananas: 3.5 piece(s)
- flax seeds: 2 tbsp
- water: 3.5 tbsp
- brown almond butter: 100 g
- almond flour: 90 g
- coconut flour: 70 g
- baking powder: 1 tsp
- ground cinnamon: 1 tsp
- ground cardamom: 0.5 tsp
- vanilla powder: 1 tsp
- vegan yoghurt or almond drink: 125 g
- dried ginger: 60 g
- salt: 1 pinch(es)
Pre-heat your oven to 180°C and line a baking pan with baking paper.
Stir together the flax seeds and water and let them sit for a moment in order to make a flax seed ""egg"".
In a bowl whisk together the ripe banana, vanilla powder, almond butter and flax seed egg.
Sift together the almond flour, coconut flour, baking powder and spices and stir them into the wet ingredients.
Knead everything nicely together so that it forms a uniform batter.
Fold the dried ginger under.
Pour the batter into the baking pan and bake it in your oven for 40-45 minutes.