… super moist and flourless, with no added sugar or animal fat, but plenty of superfood chia and healthy coconut oil.

3 small or 2 medium bananas, mashed
2 cups ground almond
1/4 cup milled flaxseed
1 tsp baking soda
1 tsp salt
1/8 cup corn flour
1 tbsp chia seeds
2 tsp vanilla extract
1/2 cup coconut milk
1/4 cup date syrup or honey
4 tbsp coconut oil
2 large eggs

Preheat fan oven to 175C.

In the large bowl of a Kenwood Chef mixer (or similar), using a balloon whisk attachment, mix together all the dry ingredients.

Separately, in a large beaker, blend together all the wet ingredients using a Bamix hand blender or similar.

Slowly pour the wet mixture into the dry mixture in the Kenwood bowl. Combine thoroughly with the balloon whisk attachment, scraping the edges with a spatula and mix again.

Line an 8 inch x 8 inch brownie tray or tin with baking parchment. Pour the mixture into this. Level the top with a spatula.

Bake in the middle of the oven for 30 minutes (or until a toothpick inserted into the center come away clean). Remove from oven and allow to cool in the tray for half an hour. Lift the cake out of the tray carefully by the parchment and allow to cool for a further 30 minutes on a cake cooling rack. Cut into 12 slices and serve.

207 kcal per slice approximately