homestead how-to
Start by peeling the bananas and breaking them into pieces. Place them in a mixing bowl. Add the eggs and blend the mixture using an immersion blender until smooth.
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Melt the coconut oil in the microwave for about 1 minute. Pour the melted oil into the bowl with the bananas and eggs. Add the topinambour syrup, salt, baking powder, and baking soda.
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Gradually add the almond flour in batches. The dough should have a thick but not too dense consistency—thicker than pancake batter but not as thick as cookie dough.
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Preheat your oven to 392°F (200°C). Grease a rectangular baking mold with coconut oil. Pour the dough into the mold, spread it evenly, and sprinkle with almond petals.
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Bake for 30-40 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
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