INGREDIENTS
1
Banana
1/2
Lemon, Juice of
100 g
Raisins
1
(14oz) tin Coconut milk, full-fat
6 tbsp
Maple syrup
1/4 tsp
Bicarbonate of soda
1 tsp
Cinnamon, ground
150 g
Gluten-free flour blend
1 pinch
Salt
1 1/2 tsp
Vanilla
1 tsp
Apple cider vinegar
60 g
Coconut oil
150 g
Almonds, ground
1
Pistachio nuts
120 milliliters
Milk
2 heaped teaspoons baking power ((ensure gluten-free if necessary))
3
Medium-sized ripe banans