| 13 | 40 | 230 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 25 min | 9 |
| 2 tbsp | Flaxseed meal (ground) |
| 6 tbsp | Water, filtered |
| 1 cup | Sprouted Whole Wheat Sprout Flour |
| 1/2 tsp | Cinnamon |
| 1/4 tsp | Nutmeg, ground |
| 1 pinch | Kosher salt |
| 3 large | Banana (s) (mashed) |
| 1 tsp | Vanilla extract, pure |
| 1/4 cup | Coconut oil |
| 2 tbsp | Pumpkin seed butter |
| 1/4 cup | Pecans (chopped) |
| 1/4 cup | Dark chocolate chips |
| 1 large | Banana (s) (sliced, for topping) |
Preheat oven to 350F. Grease an 8x8 inch baking dish or line it with parchment paper.
In a medium bowl add the ground flax seeds along with 6 TBSP of water. Let this mixture sit for 5 minutes
Meanwhile, measure the flour into a separate bowl. Add in the cinnamon, nutmeg and pinch of salt
In the bowl with the flax mixture, add mashed bananas, vanilla extract, coconut oil and pumpkin seed butter. Stir until well combined
Add the wet mixture into the dry mixture bowl. Add in the pecans and chocolate chips. Stir until evenly mixed
Pour the batter into prepared baking dish.
Lay the banana slices onto the batter
Bake for 25 minutes
| Fruit | 0.5 |
| Meat Alternative | 0.3 |
