2 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 banana, mashed
1/4 cup agave nectar
2 teaspoons lemon juice
1/4 cup molasses
1/8 cup extra virgin olive oil
3/4 cup almond milk
4 tablespoons sesame seeds
Preheat oven to 350 degrees. Mix flour, baking powder, baking soda and cinnamon in large bowl.
In smaller bowl mix mashed banana with agave, lemon juice, molasses, evoo and almond milk.
Once wet ingredients are well incorporated, slowly add to dry ingredients. This will make a wet, sticky batter.
Grease a 9×13 baking dish and spread dough out evenly in dish, sprinkle sesame seeds on top.
Refrigerate for 15 minutes then bake at 350 degrees for 25 minutes.
When done, remove from oven and let cool for 1 hour.
Once cool, flip baking dish over, tap the bottom to get cake to release from pan. Start at one end and slice straight down to make biscotti looking cake slices.
Place on cooking sheet with cut ends up. Bake at 325 degrees for 18 minutes. Flip and bake another 18 minutes. Let cool and enjoy.