The great thing about baking goodies like this one is that
not only is it a paleo and gluten free recipe but it tastes absolutely divine.
It’s a beautifully light, moist and fluffy cake and will go down a treat with a
nice hot cup of tea. I recently shared this one with my work colleagues and was
delighted when they went in for seconds and complimented it, so wait no longer, here is the recipe, I hope you enjoy
it:
What you’ll need:
-4 bananas
-3 eggs
-100g blueberries
-1tsp vanilla extract
-60ml melted coconut oil
-200g ground almonds
-100 ground hazelnuts
-1tsp gluten free baking powder
-1tsp cinnamon
-3tbsp honey
How to make:
Pre-heat your oven
to 170 fan
Using soft, if not slightly over-ripe bananas and mash them
up using the back of a fork in a large mixing bowl. Add in the melted coconut
oil, vanilla, honey and eggs and mix well until all the ingredients are
combined and the eggs are creamy. Then, in a separate mixing bowl add in the
ground almonds, ground hazelnuts, cinnamon and baking powder and give it a mix.
Simply pour the dry ingredients into the large mixing bowl with the banana mix
and give it a really good mix. After all mixed, add in the blueberries and
lightly mix those in. Line a loaf tin or a Perspex dish with some parchment
paper then pour the mixture in. Times will vary depending on which baking tin
you use. If using the loaf it will need about 50 minutes to fully bake all the
way through, the Perspex dish will take around 20 minutes. Keep an eye on the
bake, cook until golden brown on top and when sticking in a sharp knife it
should come out clean (if still a wet mixture on the knife then allow to bake
for a bit longer).
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