Tortine all'avena, cioccolato e banana
INGREDIENTI
Ingredienti (per 4 tortine)
100 g porridge al cacao BIGOOD
60 ml bevanda vegetale
1 banana
2 uova
1 cucchiaino di lievito per dolci
Spalmabile alle nocciole
Noci pecan
Ingredients (for 4 mini cakes)
100 g cocoa porridge BIGOOD
60 ml plant-based drink (or plant-based milk)
1 banana
2 eggs
1 tsp baking powder
Hazelnut spread
Pecans
PREPARAZIONE
1) Riunisci nel frullatore tutti gli ingredienti tranne spalmabile e noci pecan, frulla tutto e trasferisci il composto nelle cocottine, decora con la spalmabile e le noci pecan tritate e cuoci in forno caldo a 180° per 12 -13 minuti, oppure in AF a 180° per 10 minuti.
PREPARATION
1. Place all the ingredients except for the hazelnut spread and pecans into a blender, blend until smooth, and transfer the mixture into small ramekins. Top with the hazelnut spread and chopped pecans, then bake in a preheated oven at 180°C (350°F) for 12–13 minutes, or in an air fryer at 180°C (350°F) for 10 minutes.
2. Remove from the oven/air fryer and let cool completely. Serve with a dollop of Greek yogurt.
