Chocolate, Hazelnut, Banana and Olive Oil Teacakes

(For 6 cakes)

You need:

• 1/2 cup (minus 2 Tbsp) blond cane sugar
• 1/2 cup LunaOlivo Mission olive oil
• 3 eggs
• 80 g dark chocolate, 70 % cocoa
• 3 Tbsp hazelnut flour
• 3 Tbsp quinoa flour
• 3 Tbsp amaranth flour
• 1/2 cup brown rice flour
• 1 tsp baking powder
• Pinch of salt
• 1 banana, just ripe but not overly so
• 1/3 cup pecans, chopped coarsely

Steps:

• Preheat your oven at 350 F. Grease 6 muffin molds; set aside.
• Melt the chocolate in a double boiler; set aside.
• In a large bowl, mix together the brown rice, hazelnut, amaranth and quinoa flours. Add the baking powder and salt; set aside.
• In the bowl of a stand mixer, beat the olive oil with the sugar, then add the eggs, one by one, waiting that the previous one is well incorporated before adding the next.
• Add the melted chocolate and mix well.
• Reduce the speed to low and add the flour mixture.
• Add the banana and pecans.
• Divide the batter between the molds. Add extra pecan and banana slices, if you wish for decoration on top. Bake for 30 min, or until the blade of a knife inserted comes out dry. Let cool and unmold on rack. Enjoy whenever, and have as many as you want. They keep for a few days but are best eaten on the day.