Coconut-Banana-Boskop Cake

Ingredients for 1 servings:

• 400 g desiccated coconut
• 490 g banana(s) without peel
• 1 can coconut milk, 425
• 480 g apples (Boskop)
• 120 g maple syrup
• 180 g lentils, red, ground
• 1 pinch of salt
• 1 bag of baking powder, for 500 g flour

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours

gluten-free, vegan

In a 26 cm ring or springform pan lined with parchment paper, puree the bananas in the bowl of a food processor or mash them with a fork. Lightly toast the desiccated coconut in a dry frying pan, purée with an electric blender until the fat runs out, and add it to the pan. Remove the coconut stalk and flower, finely grate (if you have trouble with iodine, remove the seeds as well), and start the dough hook at low speed. Combine the dry ingredients and stir in. Mix everything thoroughly. Season to taste. Pour into a 26 cm ring pan lined with parchment paper. Smooth the surface. Place in a cold oven and bake at approximately 150°C for approximately 80 minutes. Check the pin. My own recipe.