I adapted this slightly unusual but seriously delicious recipe from 'La Tartine Gourmand'. These cakes are divine. The banana makes them moist and sweet while the coconut and buckwheat flour lend an exotic little something extra. I like to garnish with extra coconut, some chocolate shavings and a drizzling of caramel. These wee gluten free gems can be sourced at The Tea Room Cafe and Coco's Cantina this week.
organic ground almonds
organic buckwheat flour