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Blueberry & Cardamom Banana Cake (vegan & gluten-free recipe)

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4 tbsp black peppercorns
1 tbsp coriander seeds
seeds
10 green cardamom pods
The Cake
75 ml coconut oil
175 g walnuts
100 g porridge oats
3 large
100 g coconut flour
2 tsp baking powder
100 g unrefined sugar
75 ml maple syrup
1 tsp vanilla extract
250 ml almond or other milk
125 g blueberries
2 tbsp coconut oil
3 tbsp icing sugar
2. As the oven is heating lay the walnuts on a tray and pop them in for eight minutes, then pulse in a food processor or chop finely. Set aside.
3. Add the oats to the food processor and blitz to a rough and tumble flour consistency. Add the oat flour to a large mixing bowl, along with the remaining cake ingredients
5. Make the glaze by heating the coconut oil very gently, removing from the heat then adding the other ingredients. Let this cool before spreading onto the cooled cake. You may need to play with the glaze to get it to the right consistency and sweetness for you. Only glaze and top with the pearled sugar just before serving.