Monday, February 9, 2009

Gluten-free, dairy-free cake

Because of the long cooking time, you can double the recipe. It is a wonderful way to use up over-ripe fruit!

¼ cup oil (olive or grapeseed are good optios)
3 large or 3 ½ medium-sized bananas or about 1½ cups of any fruit (apples, berries, peaches and various mixtures of bananas and fruits all work fine)
2 cups rice flour
1 cup sugar
1 cup finely chopped or ground nuts or seeds (ground almonds, hemp hearts and flax seed are good additions)
2 eggs
2 tsp. gluten-free baking powder
½ tsp. sea salt
1 tsp. gluten-free vanilla

Mix the oil with sugar, then beat in the eggs, vanilla and fruit mixture. Combine dry ingredients together, then add to the wet mixture. Beat until dry ingredients are moist. A 5-x-9 loaf pan works well. Bake at 325°F for one hour and 20 minutes.

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**NOTE TO MY FRIENDS**
Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.