for 12 pieces

Oven cakes

100 g	cashew nuts
120 g	rolled oats
50 g	coconut flour
3 tbsp	blue poppy seeds
1 tsp	baking powder
1 pinch	Himalayan salt
1	banana, ripe
2 dl	soya drink or almond milk
1 tsp	vanilla paste
1 tbsp	coconut oil, melted
1 tbsp	linseed
2 tbsp	honey or maple syrup
2 dl	almond drink

Strawberry & pomegranate sauce

125 g	pomegranate seeds
200 g	strawberries
2 stick	lemongrass
1 tbsp	honey or maple syrup
50 ml	water

Serving & topping

100 g	coconut milk yoghurt plain
100 g	berries
2 tbsp	pomegranate seeds

How it's done

Oven cakes

Place the cashew nuts on an oven tray and roast for 7-10 mins. in an oven preheated to 180°C, until golden-brown. Remove from the oven, roughly chop in a food processor and place in a bowl (set aside a little for the topping). Grind the oats to a very fine, almost floury texture, and add to the cashew nuts with the coconut flour, poppy seeds, baking powder and salt. Mix everything together well. Finely puree the banana with the soya milk, vanilla, coconut, linseed and honey, add to the dry ingredients, mix well and stir in the almond milk at the end.

Line 2 oven trays with baking paper. Spoon 1 heaped tbsp of dough onto the trays (each approx. 1 cm thick); there should be enough for approx. 12 oven cakes.

Bake for 20-22 mins. in the centre of an oven preheated to 180°C.

Strawberry & pomegranate sauce

Place all the ingredients in a pan, bring to the boil, reduce the heat and cook for 10-15 mins. until soft. Remove the pan from the heat and take out the lemongrass. Puree the sauce in a powerful blender until smooth. Push through a sieve into a container, then strain through the sieve again into a glass.

Serving & topping

Plate up the oven cakes, top with a little yoghurt, drizzle with a little sauce and decorate with the berries, pomegranate seeds and the reserved cashew nuts.

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