I’m not gluten-intolerant, and despite the trend that’s ongoing, I don’t believe that the path to a perfect life is eliminating gluten. But I do agree that gluten-free options makes you (oftentimes) feel less “panic-full” and creates a lighter option. What I do think is fun is experimenting when baking, and gluten free baking, to make it taste good, and not be raw, can be a challenge! My best trick is bananas, just because they add so much moist to the cake and makes it less prone to become dry! Coconut flower is another great component that can be used as a substitute of flower, and, of course eggs. The thing with this cake is that is has a quite strong taste of both coconut as well as banana, just so you know!
Recipe / Recept
3 eggs / 3 ägg
3 ripened bananas / 3 mogna bananer
1 cup of coconut flour / 2.5 dl kokosmjöl
0.2 cups of sugar / 0.5 dl socker
50 g of butter / 50 g smör
chopped walnuts (optional) / hackade valnötter (kan uteslutas)
1 tsp cinnamon / 1 tsk kanel
1 tsp of cardamom / 1 tsk kardemumma
1.Preheat the oven to 350 F. / Sätt ugnen på 175 grader.
2. Mash the bananas. / Mosa bananerna.
3. Melt the butter. / Smält smöret.
4. Blanda alla ingredienser. / Mix all the ingredients.
5. Grease a baking thin. / Smöra en form.
6. Bake the cake for about 35-40 min, or until golden. / Grädda i ca 35-40 min, eller tills gyllene.
7. Done! / Klart!