Last night I made little banana cakes. To make these tasty treats gluten free, I used a combination of buckwheat and almond flour.
Ingredients
Recipe makes 12 mini cakes
Dry Ingredients
1 cup buckwheat flour
1/2 cup almond flour
1 tsp baking soda
1/2 tsp baking powder
1 cup brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup roasted walnuts, roughly chopped
1/2 cup cocoa nibs
1/2 cup semisweet chocolate chunks
Wet Ingredients
1/2 cup refined coconut oil, melted
2 eggs
2 tsp vanilla extract
2 cups ripe bananas, mashed (3 large bananas)
Preparation
Preheat oven to 350ºF. Grease and flour a brownie pan.
In a medium bowl, mix all dry ingredients until well combined.
In a separate larger bowl, beat all wet ingredients until well combined.
Add dry ingredients to wet ingredients and mix well. I separated the batter into two bowls and added cocoa nibs and walnuts to one batter, and added chocolate chunks to the other batter.
Pour batter into the greased brownie pan. Bake for 25 minutes.
ENJOY!
Hozzászólások