A delicious GF loaf or cake that the kids can take to school, enjoy for a snack or for dessert.
GF, GrF, NF, GAPS friendly and can be DF
4 Ripe bananas
Juice, 1/2 large lemon
3/4 cup Coconut flour, sifted
4 Organic eggs
1/4 tsp Changing Habits Seaweed Salt
3 tbsp Coconut oil
1 cup organic strawberries (frozen is fine)
1 cup organic raspberries (frozen is fine)
1
Preheat the oven to 180 degrees. Grease and line a cake or loaf tin.
2
Place all ingredients into a food processor (except berries) and process until just combined.
3
Remove from the processor into a bowl and stir through the berries. Taste the mixture, if it is not sweet enough add a touch of honey to taste.
4
Pour or spoon the mixture into the prepared tin and bake for 1 hour. After 1 hour, check the cake and remove if ready, continue to cook for another 5-10 minutes if it still needs it (it all depends on your ovens temp/ cooking time).
5
Once ready remove from the oven and allow to cool.
6
Slice, serve, eat and enjoy it!
CategoryDesserts & Treats, Snacks
Ingredients
GF, GrF, NF, GAPS friendly and can be DF
4 Ripe bananas
Juice, 1/2 large lemon
3/4 cup Coconut flour, sifted
4 Organic eggs
1/4 tsp Changing Habits Seaweed Salt
3 tbsp Coconut oil
1 cup organic strawberries (frozen is fine)
1 cup organic raspberries (frozen is fine)
Made today and it is delicious.
Sorry but didn’t like the flavour at all…disappointing as I made it for the kids thinking it would be a good sugar free option. In the bin it went…
YUM! The smell as it came out of the oven was divine.. Even hubby went back for seconds. I have a questions about storage though – should it be kept in the fridge? I find all coconut flour recipes go soggy once refrigerated which is a shame considering the lovely cakey texture this has.