27 April
In Cakes by Susan Tomassini
Tags: Energy
Pineapple, coconut and banana cake
Ingredients
- 1 cup medjool dates
- 250 g gluten Free Self-Raising flour (or 150 grams gluten free mix and 100 grams buckwheat flour if you prefer). If not using self-raising add 2 tsp baking powder
- 2 ripe bananas mashed
- 1 cup fresh pineapple diced (frozen is fine)
- 1 tsp cinnamon
- 50 g shredded coconut
- 1 cup coconut oil
- 1 cup chopped walnuts
- 1/2 cup honey or maple syrup
- 2 tbsps chia seeds (soaked in 1 tablespoon water) or use 2 eggs if you prefer
Servings:
Units:
Instructions
- Pre-heat oven to 180 degrees Celsius.
- In a food processor (or blender) blend together the dates, chia seeds (or eggs), honey and coconut oil.
- Add this mixture to all of the other ingredients and stir gently.
- Pour into a round cake pan that has been oiled and lined with greaseproof paper.
- Bake for about 45 minutes or until a skewer inserted into the centre comes out clean.
- Leave in the pan for 10 minutes, then turn out onto a cooling rack.
Recipe Notes
This cake is quite dense so it will not rise a lot.
Serve with a warming cup of Spicy Chocolate Chaga for a delicious afternoon break.
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