What you need
For the tart: 200 g spelt flour, 80 g coconut blossom sugar, 1 sachet of vanilla sugar, 2 tsp baking powder, 2 tbsp coconut oil, 180 ml plant-based drink and 2 very ripe bananas. Plus 1 tbsp each of ground hazelnuts, desiccated coconut, chopped almonds and chocolate pieces, ½ tsp cinnamon, ½ tsp cardamom and a pinch of salt. Please note the allergens and adapt the ingredients if needed.
Turning it into a tart
Preheat the oven to 170 °C and grease a shallow baking tin. Mix the dry ingredients. Stir the oil and plant-based drink together separately, combine everything and stir into a smooth batter. Finally, fold in the mashed bananas. Pour the batter into the tin and bake for about 35 minutes; check it is done with a wooden skewer. Let the tart cool. The recipe idea comes from an earlier bel journal post by Corinna Thamke.