430 g ripe, peeled banans
30 g almonds
150 g ground almonds
125 g gluten free flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp almond drops
190 ml maple syrup
55 ml whisked chickpea water
2 tsp apple cider vinegar
Preheat the oven to 190 degrees. Line baking tin with baking parchment.
Put the bananas into the food processor and blend it until smooth and creamy. Next stir in the ground almonds, flour, baking powder, bicarbonate soda, maple syrup and stir until smooth batter forms.
In separate bowl whisk chickpea water until looks like whipped cream ( called aquafaba). Then add almond drops, apple vinegar and mix it all together.
Add aquafaba into the batter and stir until smooth batter form.
Spoon the mixture into the lined baking tin, then sprinkle with almonds and bake it in the own for 35 - 40 mins or until a knife inserted into the middle comes out clean. Once ready, leave to cool in the tin for 10 minutes to firm up.