Summary

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

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Instructions

1. 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.
2. Chop the bananas with a fork and mix with the baking soda. Also put aside.
3. 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.
4. 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.
5. Then let cool for about 20 minutes and cut. A green salad can be served as a side dish.