Ingredients
The following ingredients have 14 Servings
- 2 large organic (cage free eggs)
- 2 med/large bananas (overripe, mashed)
- 2/3 cup creamy cashew butter
- 2 and 1/2 tbsp pure maple syrup (grade A, divided)
- 2/3 cup organic coconut flour
- 1/2 tsp baking soda
- generous pinch fine grain sea salt
- 1 and 1/2 cups organic frozen strawberries
Instruction
- Preheat your oven to 350 degrees and line an 8 x 8" baking dish with parchment paper.
- Prepare the strawberry jam first: In a small saucepan, combine the frozen berries and 1/2 tbsp maple syrup and cook over med/low heat, stirring occasionally to avoid burning, until the strawberries begin to break down. Mash the strawberries with a fork and continue to cook and simmer for about 10 minutes, stirring. Remove from heat and set aside.
- In a large bowl, whisk the eggs and mix in the mashed bananas, cashew butter, and maple syrup until smooth and thick.
- In a separate bowl, combine the coconut flour, baking soda, and salt.
- Slowly add the dry ingredients to the wet and stir to fully combine. The batter will be thick due to the coconut flour.
- Transfer the entire mixture to the parchment lined baking dish, scraping the bottom of the bowl. Spread the batter evenly over the dish, then spoon 1/2 cup of the strawberry mixture over the top, and use a toothpick to swirl it throughout the batter.
- Bake in the preheated oven for 35-40 minutes, or until the top is lightly browned and a toothpick inserted near the center comes out clean (no batter)
- Allow to cool completely, then cut into squares and enjoy!
