3 large eggs, separated
1/4 teaspoon celtic sea salt
1/2 cup agave nectar
1/4 cup grapeseed oil
1 cup mashed ripe bananas (about 2 bananas)
1/2 cup cocoa powder
1. In a blender, whip egg yolks, agave, and salt on medium for 1-2 minutes.
2. Add grapeseed oil and mashed banana and blend for another minute or two.
3. Blend in cocoa powder.
4. In a bowl, whip egg whites to stiff peaks.
5. Gently fold blender contents into bowl with egg whites.
6. Grease a 9-inch springform pan and pour batter into pan.
7. Bake at 350° for 25-30 minutes.
Source: Elana's Pantry
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