Per serving (81g)
Calories 182, Fat 5.3g, Saturates 0.6g, Carbohydrate 33g, Sugars 14g, Fibre 4g, Protein 3.2g, Salt 0.28g
Preheat the oven to 180°C/355°F/Gas 4. In a large bowl mix together the selfraising flour, pecans, cinnamon, nutmeg and baking powder.
In a food processor, blend the dates, ground flaxseed, milk and cider vinegar until smooth. Add this and the mashed bananas to the flour mix and whisk together until there are no flour lumps. Pour the batter into the muffin tin and place in the oven to bake for 30-35 minutes – to test if it’s cooked, push a skewer into the cakes, and if it comes out clean they're baked.
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