Ingredients:
• ½ egg yolk, whisked (~1½ tsp)
• 1 tbsp butter, melted
• 3 tbsp almond flour
• 2 tbsp buckwheat flour
• ⅓ ripe banana, mashed (~35–40g)
• Splash of almond milk (~1½ tsp, adjust as needed for texture)
• 2½ tbsp SaweetWay Baking Allulose Granules
• ⅛ tsp baking soda
• ¼ tsp vanilla extract
• ⅛ tsp cinnamon
• Pinch of sea salt, plus extra for sprinkling on top
• ⅓ dark chocolate bar, chopped into chunks
• Optional: melted chocolate for drizzling after baking
Method:
1. Preheat oven to 185°C and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the egg yolk, melted butter, mashed banana, vanilla extract and almond milk.
3. Stir in the almond flour, buckwheat flour, SaweetWay granules, baking soda, cinnamon and a pinch of salt until a thick batter forms.
4. Fold in the chocolate chunks. The batter should be scoopable — soft but not runny. Adjust with a few extra drops of almond milk if too dry.
5. Scoop onto the baking sheet and shape into a thick round mound. Sprinkle a little sea salt on top.
6. Bake for 11–13 minutes, until the edges are golden and the centre looks just set — a little softness in the middle is perfect.
7. Cool for 5 minutes, drizzle with melted chocolate if using, and enjoy warm!
