Ingredients:
- 200 ml of almond milk
- 225 g of Arifa Ruggeri flour (or the one you prefer)
- half a sachet of yeast
- 1 1/2 banana
- 200g of strawberries
- 50g coconut oil
- 1 teaspoon stevia
- vanilla
Procedure:
Preheat the oven to 200°.
Prepare all the ingredients, cut the strawberries into small pieces and set aside. Mash the banana in a small bowl and set aside.
In a bowl, pour all the dry ingredients: flour, yeast, vanilla and stevia and mix them. In a larger bowl, mix the coconut butter, mashed banana and almond milk, until they are perfectly combined, then add the dry ingredients and mix. You will get a thick but not compact dough, at this point, add the strawberries, leaving some aside, and mix.
In the meantime, you will have lined a plumcake mold with baking paper, then pour in the mixture and level the surface well and decorate it with the strawberries set aside.
Now bake for 40/45 minutes at 200°, check the cooking with a toothpick, as all ovens are slightly different.
Once cooked, remove from the oven and let it cool, then remove it from the mold and I recommend letting it cool on a rack so that no humidity forms... so Enjoy your breakfast
