Ingredients:

Cake –

60g coconut sugar
220g banana
80g ground almonds
135g gluten free flour
2 tsp baking powder
2 tsp ground cinnamon
1 1/2 tsp ground ginger
Pinch Pink Himalayan salt
3 whole eggs
Dash of vanilla

Brittle –

1/2 pack NOM popcorn
Tbsp maple syrup
Small handful pistachio nuts

Glaze –

Tbsp smooth almond/cashew butter
5 tbsp thick coconut milk/cream
Tbsp maple syrup

Method:

• Preheat your oven to 180c and grease a bundt tin with coconut oil/vegan butter.
• In a food processor, combine the coconut sugar, banana and vanilla and blend to cream these together until smooth.
• Crack in the eggs one at a time and blend so that everything is well combined.
• Add in all of your dry ingredients and blend again to form a velvety smooth cake batter.
• Pour this into your bundt tin and bake in the oven for around 30 minutes- you’ll know the cake is done when a skewer comes out clean.
• Allow fit cake to cool slightly, then carefully turn the tin over and remove the cake.
• Leave this to cool completely on a wire wrack.
• Whilst the cake is cooling you can prep the glaze and brittle.
• To make the brittle toss together the popcorn and pistachio nuts with a tbsp maple syrup.
• Pour onto a lined baking sheet and bake in the oven for around 5-6 minutes.
• Be sure to check on this to prevent burning.
• Allow to cool completely.