Kate McMurray Nutrition

Love Your Food!

Dangerously Delicious Banana Cake

Made my own almond milk for the first time this week and was looking for something to do with the left over almond pulp.  Decided to try a recipe I’d read  on Marni Wasserman’s blog  and I was delighted with the result. I adapted the recipe to make it gluten free and used flax instead of chia seeds. I like that Marni uses maple syrup instead of white sugar and I think the egg substitute (apple sauce + flax) lends nicely to the texture.  Maybe next time I’ll try it with an egg and see what happens (although the added fibre of the flax is a bonus).  I suggest freezing half the loaf if you’re like me and have trouble restraining yourself from super yummy things!

Dangerously Delicious Banana Cake

2/3 cup brown rice flour
1/3 cup quinoa flour
1 cup almond pulp
1tsp baking powder
1tsp baking soda
1/2 tsp cinnamon
1/2 tsp sea salt
2-3 ripe bananas (depending on size)
1/2 cup rice milk
1/4 cup coconut oil, melted
1/4 cup maple syrup
1/3 cup apple sauce
1 tbsp ground flaxseeds

Combine dry ingredients. Combine wet ingredients. Mix wet into dry and bake in a loaf pan for about 1 hour at 350F/180C. Revel in the moist deliciousness!

I don’t think it needs anything else but you could add in chocolate chips, apricots, prunes, walnuts, whatever you like!

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This entry was posted on May 8, 2011 by in Sweet Recipes and tagged , , , , .
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