The BEST Banana Cake

I’m not kidding, this dairy and gluten free cake disappeared so fast off the rack I couldn’t even get a photo of the whole thing.

I added choc chips to the mix and scattered some on top, but if you don’t have them or want to make it 100% refined sugar free leave them out.  This is another super simple throw it all together and bake recipe.  LOVE that! 

gluten free banana cake

The BEST Banana Cake 

Ingredients:

2 beaten eggs

1/2 cup choc chips 

1 cup water

1 cup buckwheat flour

1 cups rice flour

4 extra ripe mashed bananas

1/4 cup olive oil or coconut oil

2 tbsp honey (heaped)

2 tsp cinnamon

2 tsp baking powder

Pinch of salt

 

Method:

Preheat oven to 180 C.  

Mix eggs, sugar, oil and cinnamon together well.  Add the water, mix again and then add the flours, along with the salt and baking powder.  Mix well until light and creamy.  Lastly add the choc chips and stir through.

Pour the mix into a lined cake tip and add some extra choc chips to the top. 

Bake for 30-40 minutes depending on how hot your oven gets.  The cake will be springy when ready and lightly golden on top. Enjoy.  

If you want more super easy recipes like this check out my NEW 99¢ REAL Food Snack Recipe eBook 

Banana Choc Chip Cookies

Gluten free, dairy free and sweetened with natural honey and ripe bananas.

My son thought these should be called cake cookies, and he’s right because they are half cake and half cookie.  The best of both worlds. 

Sweetened with a little honey and a few chocolate chips, these are divinely good!

Banana Choc Chip Cake-Cookies

Ingredients:

2 ripe bananas – mashed

2 cups gluten free flour (I used 1 cup rice flour and 1 cup buckwheat flour)

1/2 cup coconut or olive oil

1 egg – beaten

2 tbsp honey

1/2 cup choc chips plus extra for the tops

1 tsp cinnamon

2 tsp baking powder

Method:

Preheat oven to 180 C.

Beat the egg and mix with the oil and honey.  Add the mashed banana and the flour.  Mix well and then add the flours.  Mix again and pop spoonfuls onto a lined oven tray.  The mixture will be too wet to use your hands, so just use the spoon and press down slightly with a little flour on your fingers.  

They don’t have to be flat because the are going to be a yummy cakey texture.

Top with a few extra choco chips before baking.

Bake for 14-16 minutes until just beginning to turn golden on the tops. 

Cool on a wire rack and enjoy.

Apple Crumble Cookies

With food prices soaring higher and higher all the time, fresh real food snacks sometimes feel out of reach, and too time consuming.  

I have given myself a challenge to find out exactly what REAL food snacks I can make for .99 cents, which is about the price of a stick of chewing gum. 

Here’s is the rules of my challenge:

Each snack must:

> Cost 99 cents of less per serving.

> Must be made from 100% REAL food, no cheap processed food like refined white flour.

> Be 100% wheat free

< Contain no refined sugar

You will love my first tasty 99 cent creations – 

Here is my first REAL food snack using fresh crisp apples.  Apples are in season right now for New Zealanders so they are easy to source and if brought from the local fruit shop they make some super cheap snacks too.  

wheat free cookies

Apple crumble cookies   

(0.86 cents a servings  – 2 cookies).

1/2 large rose apple  0.20

4 tsp cinnamon – 0.30

65g Coconut sugar – 1.00

100g rolled oats – 0.30

100g melted butter – 1.00

150g gluten free flour ( I used buckwheat) 1.00

1 egg – 0.50

1 tsp baking powder (a couple of cents and too hard to work out cost)

Optional: Add a pinch of sea salt to bring out the flavour of the apple. 

Total: $4.30 

Makes 10 cookies (5 servings of 2 cookies each) 

Method: 

Preheat oven to 180C. Melt the butter until soft but not a liquid, add the coconut sugar and mix well.  Make sure the 1/2 apple is chopped into very small pieces, around the size of raisins. Add in apple along with all the other ingredients and mix well.  

Shape large tablespoon amounts into cookies and flatten with fingers.  Bake on a lined oven tray for around 12 -14 minutes until golden.  Remove from oven and leave to cool on the oven tray.

For more great recipes to help save money try my $100 REAL food challenge – its free to download.  

Note:  You can peel the apple or not, I didn’t so it left little bit of lovely red flecks through the cookies. Best eaten the same day, or stored in a paper bag in the pantry.  Enjoy.

 

 

Wheat-Free Cinnamon Mini Cookies

I’m addicted to cinnamon – there is something so comforting about the smell of cinnamon.  It is perfect in cookies because it helps to stabilize blood sugar levels and helps keep sugar cravings under control.  

Wheat Free Cookies

These cookies are the right amount of sweetness for our family, but you could add a tsp or two of honey and it will add an extra sweet hit.  I used buckwheat flour because it packed with nutrients and it is one of the cheaper gluten free flours. 

Cinnamon Mini Cookies 

(Dairy free, wheat free, and refined sugar free)

Ingredients:

2 beaten eggs

1/2 cup coconut sugar 

1/4 cup olive oil

1 cup buckwheat flour

1/2 cut oats

1/2 cup fine coconut

4 tsp cinnamon

1/2 tsp baking powder

pinch of sea salt

Method:

I love this kind of baking, it is just a put it all together and mix well kind of baking that suits my busy lifestyle.

Preheat oven to 180 C.

In a large bowl add the beaten eggs and mix in the coconut sugar.  Add the rest of the ingredients and mix well until the mixture is able to form into balls.

The balls will be a bit sticky so you may need to put some four on your hands first.  Shape into 12-14 bite size balls and flatten with a floured fork.

Bake for around 10 minutes until golden.

Enjoy x 

Gluten Free Chocolate Cake Recipe

This gluten free chocolate cake recipe is one of the easiest chocolate cake recipes I know, and it only takes around 20 minutes to cook.  

It is also one of the healthiest because rather than just being gluten free it is also wheat and dairy free, no refined sugars and filled with fibre from nuts and seeds.  

Use this as a base, and double or triple the quantities to create a bigger birthday or celebration cake.  

gluten free chocolate cake recipe

Gluten Free Chocolate Cake Recipe

Ingredients:

1 cup of ground almonds

1 cup of ground flaxseed

1/2 cup organic cocoa

1/2 cup coconut sugar

1/4 cup of water

2 tbsp melted coconut oil

1 tbsp honey

3 free range eggs beaten

pinch of salt

1 tsp organic vanilla essence

Method:

Preheat oven to 180 C.

This is yet another throw everything together and mix well recipes.  It doesn’t matter what goes in first as long as it is mixed well and eggs are beaten first.  Pour into a lined cake tin and cook for 18-22 minutes until just cooked.  Over cooking nut based cakes will make them dry so it is better to just undercook it as it will firm when cool.  

Let cool and enjoy.  This keep swell in an air tight container too and stays moist.  If you like the speed and ease of this recipe, you will LOVE my other recipes such as ‘The Goodness Cake’ recipe found FREE in my ‘Grain Free Lifestyle’ download HERE. 

 

Coconut Rough Cookies (Wheat & Dairy Free)

The base of these cookies is simply flax-meal made from grinding flaxseeds.  It is a chewy cookie that satisfies both that sweet and salty craving, and is a great source of fibre.  I use my smoothie maker to gently grind them to more of a flour, but you can use a food processor or even a coffee grinder, or you can just but the flax-meal already done.  They are more savoury than sweet, but go ahead and add more sugar if you like a sweeter cookie. 

You will need: 

1/4 cup flaxseeds (grind these into a flour)

1/2 cup organic desiccated coconut

4 heaped tbsp crunchy peanut butter

2 large free range eggs

4 heaped tbsp coconut sugar

Method:

Preheat oven to 180 C.  In a bowl beat the eggs, and add the sugar.   Mix in the peanut butter and combine well.  Add the flax-meal and coconut and mix until you can form balls from the mixture.

Form 22 small balls and press down with a folk onto a lined tray.  These don’t take long to cook because they are small.  Bake for around 7 minutes and cool on the tray. I added a little sprinkle of coconut when I served them.  

Let me know if you make these, i’d love to hear how you went.

Enjoy x