Raspberry, Strawberry and Coconut Cake

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

1 tbsp Homemade Vanilla Essance

3 tbsp Coconut oil

1 cup organic strawberries (frozen is fine)

1 cup organic raspberries (frozen is fine)

Preheat the oven to 180 degrees. Grease and line a cake or loaf tin.

Place all ingredients into a food processor (except berries) and process until just combined.

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.

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).

Once ready remove from the oven and allow to cool.

Slice, serve, eat and enjoy it!

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Raspberry, Strawberry and Coconut Cake