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Preheat the oven to 170°C.
Mix the bananas, dates and apple syrup.
Add one egg after another to your batter and mix well until it becomes an airy batter.
Add the almond flour, the oatmeal, coco’s oil, sell and the lemon juice.
Add the gluten free gingerbread cookies to the mixture.
Pour the mixture into the cake tin and bake for 40 à 45 minutes.