raspberry & chocolate upside down cake

frozen raspberries

on parchment in the bottom

of an iron pan

10 servings, 240 calories

12 oz frozen raspberries+2 packets stevia+pinch sea salt, 2 (4-oz size) containers gerber bananas, 1 bag lily’s stevia-sweetened chocolate chips, 1/4 c namaste egg replacer, 1 t kosher salt, 1 T powder, 1 T vanilla, 8 packets stevia, 2 c white whole wheat flour, 1 c mooala unsweetened vanilla almond milk

put berries on bottom of parchment-lined cast-iron pan; mix & add rest on top; 400 F, 50 minutes

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