Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 200 g flour mixture, luten-free
- 200 g oat flakes, crushed
- 200 g walnuts, round
- 1 packet baking powder
- some salt and pepper
- some cumin
- 3 small apples
- 3 banana (s), very ripe
- 1 teaspoon baking soda
- 1 leek stick (s)
- 200 ml mineral water
- Grease for the tin
Print Recipe
Pin Recipe Instructions
- Cut the leek into small pieces and fry briefly in a little oil. Core the apples and process together with the leeks in a blender to a pulp. Set the porridge aside.
- Chop the bananas with a fork and mix with the baking soda. Also put aside.
- Mix the flour, oat flakes, walnuts and baking powder, add salt, pepper, caraway seeds and mineral water and mix with a mixer. Now add the banana mixture and stir again.
- Finally, add the apple and leek mixture. Mix everything well and then pour onto a greased tray. Bake in a preheated oven at 180 ° C with convection for about 30 - 40 minutes.
- Then let cool for about 20 minutes and cut. A green salad can be served as a side dish.
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