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GLUTEN FREE ALMOND, BANANA & COCONUT TEA CAKE

Yields1 Serving

 3 ripe bananas
 3 organic free range eggs
 1 tbsp raw honey, rice malt syrup or a few drops of stevia(optional) (links)
 ½ tsp ground cinnamon
 1 tsp quality real vanilla extract or seeds from 1 pod, lemon oil or zest
  cup macadamia oil, coconut oil or organic butter
 1 tsp baking soda- aluminium free
 2 cups almond meal
 ¼ cup desiccated coconut
 Handful frozen berries
 Handful nuts
1

Place banana, sweetener, oil, cinnamon, vanilla, eggs and baking soda in a blender and blend until smooth. Combine with almond meal and coconut in a mixing bowl.

2

Transfer batter to a small baking dish or cake tin lined with baking paper. Top with your chosen berry, pressing down lightly, and nuts, pressing in firmly. Bake for about 1 hour at 180, or until a skewer comes out clean.

Serving Suggestion:
3

I like to use raspberries and walnuts for this cake, but any berry will work and nuts like macadamia and pecan will be fine too. You can sprinkle extra coconut and cinnamon on top before baking for a crunchy golden topping if you like. Bake in a loaf tin if you would like banana bread instead of cake.

4

Serve with some plain organic yogurt and a splash of maple or honey.