When you're tired, stressed or short on time - eat cake for breakfast. No really. It's been working for me this week!
This simple cake has nourishing ingredients and nothing to feel guilty about. It is gluten, grain, nut and dairy free. I used a mere tablespoon of maple syrup to sweeten but you could probably omit this and it would still be sweet enough. I've just starting playing about with coconut flour (different to using desiccated coconut) in baking. It is really different to using regular flour or almond meal which I most often use. Coconut flour requires loads and loads of moisture as it's really high in fibre. You use much less coconut flour too. Most recipe call for just 1/2 - 1 cup instead of the usual 2-3 cups when using other flours. If the balance is correct when using coconut flour, the end result is a light moist cake that will go down perfectly with your first cup of tea or coffee.
We're heading up north this weekend to do more work on our barn and our coffee project ( have I told you about that? ). I'll post pictures and updates over the weekend. So much is happening right now. It's going to be a busy summer!
Have a safe and happy weekend. x
2 very very ripe bananas - mashed
5 free range eggs
2/3 cup coconut cream (full fat)
1/2 cup coconut flour
1 & 1/4 cup unsweetened desiccated coconut
1 heaped Tbsp honey or maple syrup
1 1/2 tsp baking powder
1 tsp apple cider vinegar
1/4 tsp nutmeg
1/2 tsp cinnamon
1 tsp vanilla
Preheat oven to 165 degrees celcius (330 degrees fahrenheit)
Place eggs, bananas, honey and vanilla into a food processor. Process until smooth.
Add the remaining ingredients and process until completely combined.
Pour batter into a well greased cake tin.
Let batter sit for 10 minutes to allow the coconut flour to absorb some of the moisture.
Sprinkle the top of the batter with coconut (optional)
Bake for approx 50-55 minutes until golden brown and a skewer comes out clean when inserted.
Store in the fridge for up to 4 days.