Wet sponge cake without eggs and sugar
1 serving
35 minutes
This moist biscuit without eggs and sugar is a true wonder of Russian cuisine, created for those seeking a healthy alternative to classic baked goods. Its base is the natural sweetness of bananas and the softness of buckwheat flour, which together create a delicate texture and pleasant nutty flavor. Flax seeds soaked in hot water give the dough structure and health benefits, while kefir adds a light tanginess, enriching the taste. The biscuit is perfect for breakfasts or light snacks and pairs harmoniously with berries, honey, or nut butter. It's easy to make, and the result is surprisingly delicious and healthy.
1
Pour boiling water over the flax seeds. Set aside. Preheat the oven to 180 degrees.
- Flax seeds (linseed): 10 g
- Boiling water: 50 ml
2
Puree the banana. Add yogurt. Mix.
- Bananas: 100 g
- Kefir: 150 ml
3
Strain the flax liquid into the prepared banana and kefir mixture. Mix well.
- Flax seeds (linseed): 10 g
- Boiling water: 50 ml
- Bananas: 100 g
- Kefir: 150 ml
4
Sift buckwheat flour over the mixture. Mix well.
- Buckwheat flour: 50 g
5
Add soda. Mix.
- Baking soda: 0.3 teaspoon
6
Pour the prepared dough into the mold. Bake with convection at 180 degrees for 20 minutes.
