Written By Tania Hubbard
Recipe created by Tania Hubbard from, “Gluten free, grain free, Food we love”.
PREP TIME 15 mins SERVES Makes 1 Cake or 12 Muffins
INGREDIENTS
1½ cups dried dates
½ cup coconut flour
1 medium ripe banana
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon bicarb soda (baking soda)
1 teaspoon cream of tartar
A good pinch of salt
½ cup water
3 tablespoons coconut oil or olive oil
6 eggs
METHOD
1. Preheat oven to 180C. 2. Line a springform cake tray with non-stick baking paper or use muffin/cupcake papers in a cupcake baking tray. 3. Put dates into food processor (or can be done by hand) and process until dates start to really break down. Add coconut flour to stop dates from getting sticky in the bowl. 4. Add banana, cinnamon, nutmeg, bicarb soda (baking soda), cream of tartar, salt and combine well. 5. Add water, oil and eggs, blend until well combined. 6. Remove from food processor bowl and pour mix into a mixing bowl and stir everything well to ensure all the ingredients are combined. 7. Either pour mix into the spring lined cake tray or spoon mix into cupcake papers (3/4 full) (make sure you use a baking tray to fit your papers otherwise they will collapse under the weight of the mix) 8. Bake the full size cake for 35-40 minutes until browned and springs back when lightly pressed in the middle. 9. Or, bake cupcakes for 20 minutes or until they spring back when lightly pressed in the middle.
