Many years ago in Ireland I purchased a great book ‘Eat with Joy on a Wheat-free Gluten-free diet’ By Ann O’ Dowd Fogary. Since then I have used and loved her book – carrying it across countries – partly because 50% of the recipes are also dairy free and mostly because her recipes are so yummy and adaptable.
This recipe is an adaptation of her Carrot Cake recipe and it is one that I regularly make. It doesn’t rise huge amounts so I usually use a loaf tin to bake it in or it can be made into cupcake size cakes. If you are making the cupcakes I haven’t actually timed it sorry as I just go with smell and a test – usually around 12-15 mins though:) So without further ado here is the cake recipe.
100 gm rice flour
25 gm cornflour
1.5 tsp GF baking powder
75 gm runny honey
100 gm coconut oil
2 tsp ground ginger
2-3 mashed bananas
- Melt the coconut oil and honey together
- Add the dry ingredients
- Add the eggs and banana
- Mix well to ensure no lumps
- Pour into a lined loaf tin or patty tins if making cupcakes
- Bake at 190 C for 30-45 mins (cake) or until a cake tester comes out clean.
Hope this finds you filling your bodies with delicious healthy goodness.