HEALTHY NUT-FREE BA­NANA & DATE CAKE

Healthy Mama - - Treats - By Sabrina from Rawspi­ra­tions

WET IN­GRE­DI­ENTS

3 very ripe mashed ba­nanas (the more brown/spot­tier) the bet­ter

3 fresh chopped med­jool dates

½ cup melted un­salted ve­gan but­ter of choice (I use nut­tlex)

Ve­gan egg re­placer for ve­gan op­tion or 2 large eggs for veg­e­tar­ian

1 tea­spoon Vanilla Ex­tract

1-2 ta­ble­spoons co­conut milk

DRY IN­GRE­DI­ENTS

½ tea­spoon cin­na­mon

1 cup gluten free oat flour

1 tea­spoon bak­ing soda

pinch bak­ing pow­der

½ tea­spoon hi­malayan crys­tal salt

¼– ½ cup ste­via or nat­u­ral gran­u­lated sweet­ener of choice (sweet tooth’s add ½ but test flavour first) (I used Natvia sweet­ener which may be slightly less sweeter than some other ste­vias so please be mind­ful of this).

1 Pre­heat oven to 350°F / 170°C de­grees and grease a 9X5 loaf tin with co­conut oil spray.

2 Place all dry in­gre­di­ents & dates in a small bowl & mix.

3 Place all wet in­gre­di­ents in a small bowl and mix.

4 Com­bine both wet & dry in­gre­di­ents to­gether in 1 bowl un­til well in­cor­po­rated.

5 Pour mix­ture into pre­pared/greased loaf tin.

6 Bake for 45- 60 min­utes (check with a tooth­pick ev­ery so of­ten from 30-45 mins as all ovens vary). Al­low to cool and en­joy!

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