Raised from Scratch

growing up outside the box: alternatives to processed food and television

Banana-Coconut Cake with Agave Frosting March 6, 2013

Gluten-free banana coconut cake

Last week I turned 30, and had one of the best carrot cakes EVER to celebrate. Made out of almond flour with raisins and walnuts, topped with coconut agave frosting, containing no gluten, dairy or refined sugar, it was deliciously satisfying and just what I wanted. Total dream cake for someone who loathes a major sugar crash and the subsequent cravings for another high. I have Elena’s Pantry to thank for posting that recipe, and for inspiring this new Banana-Coconut Cake out of a necessity to use up excess frosting which I simply couldn’t let go to waste. So if you use her frosting recipe too, scale it down if you only intend to make one cake.

You’ll notice below that my measurements for this cake are in ounces and grams because I’m trying to use my scale more often, especially when creating gluten-free baked products. It can make a big difference in the finished product, and really it makes it easier for me to record amounts when I’m eye-balling ingredients. I’ve tried to include standard cup measurements as well, but do recommend using your scale if you own one. There’s so little sweetener in this cake because the frosting provides plenty, but even on its own the cake is delicious and healthy. My 3 year old and I like it best featured at one of our frequent tea parties.

I ate my birthday cake to the tune of “Older” by They Might Be Giants, which reminds you with upbeat repetition “You’re older than you’ve ever been…and now you’re even older…now you’re even older…now you’re even older.” After I frosted my Banana Cake this week and sliced some for my little Ella she started singing the tune again, replacing “older” with “sweeter”. Hopefully it’ll make your day sweeter too.

gluten-free banana coconut cake

 Banana-Coconut Cake

Free of gluten, dairy, refined sugar

2 oz coconut oil (1/4 cup)

2 ripe bananas

2 ½ oz honey (3 ¾ Tablespoons)

2 eggs, room temperature

1 t. almond extract

95 grams oat flour (scant 1 cup)

18 grams buckwheat flour (2 ½ Tablespoons)

33 grams almond flour (5 ½ Tablespoons)

42 grams unsweetened shredded coconut (about ½ cup)

1/8 t. sea salt

1 t. baking powder

1 ½ oz chopped dates

Preheat oven to 350° and grease two 6” cake pans with coconut oil. (Or substitute with one 9” cake layer and make a few muffins if you have excess batter)

Warm coconut oil in a small saucepan until smooth and clear. Move to mixing bowl, add ripe bananas and honey and mix (hand mixer is sufficient) for 1 minute. Add the eggs and extract, mixing well.

In small bowl whisk together all dry ingredients. Pour dry mix into the banana batter, mix well, then add chopped dates.

Pour into your two greased cake pans and bake 25 minutes or until skewer test is clean. Cool in pans 5 minutes, then place on cooling racks.

Frost after cooling completely (recipe link below) and store in refrigerator. *note that the frosting recipe will take about 2 hours to achieve the right consistency in the refrigerator, and a reminder that the Banana-Coconut Cake only requires less than half the original recipe

Agave Sweetened “Vegan Coconut Cream Frosting” Recipe from Elena’s Pantry

gf banana coconut cake

banana coconut cake

 

The Pancake Stands Alone September 29, 2011

Filed under: Breakfast,Pancakes — annalope @ 5:07 am
Tags: , , , , ,

As a kid my mom whipped up a batch of crepes for dinner once a month for me and my three siblings.  We each filled our own thin pancake with jam or jelly, rolled it like a burrito, doused it in powdered sugar and inhaled our creation as quickly as possible without choking on powdered sugar dust. No one seemed concerned with the amount of sugar inside or outside the pancake and, not surprisingly, this was a favorite meal for us kids. The recipe for the thin crepes was always made with Bisquick, just like all the other pancakes we made at home. It was the way Grandma had made them, and Mom followed suit teaching me the recipe by the time I was ten. What I’ve come to realize though is that Bisquick pancakes, like most super-refined products, taste unremarkable and require large amounts of jam, butter, or syrup to make them edible.

So my original love of pancakes must have come from the sugar my parents permitted me to load on top of them, but today my appreciation for the simple pancake is something different entirely. Over the years I have refined my love of the humble pancake and the cravings come now more than ever. The reason they never grow old? – No Bisquick, no standard recipe, no rules. Total creative freedom every time I grab the mixing bowl. And because they’re so easy to make healthy, there’s no guilt when eating to my heart’s content, no heavy belly dragging me down, no sugar crash. When quality ingredients are used, the pancake stands alone, no sugar coating necessary.

The pancake possibilities are endless, the results available to taste test in mere minutes, flavor and consistency alterable as you fry and sample. Think outside the circle; pancakes taste better (at least to kids) when shaped like turtles, balloons, snakes, trees and letters. It’s easy to incorporate a variety of whole grains, protein and fruit into your batter, giving you a secretly nutritious breakfast that doesn’t leave you reaching for the syrup bottle and won’t leave you eyeing the couch after eating.

Cinnamon Walnut Pancakes with Crystallized Ginger

1 cup white whole wheat flour

¼ cup buckwheat flour

¼ cup quick cooking oats

3 T. flax meal (ground flax seeds)

½  – ¾ cup unbleached all-purpose flour (depending on preferred consistency)

¼ t. salt

1 T. baking powder

1  ½ t. ground cinnamon

1 cup milk or milk alternative

¼ cup unsweetened applesauce

1 ½ t. pure vanilla extract

2 T. maple syrup

2 large eggs

1 T. melted Earth Balance vegan spread or butter + extra to fry

½ cup chopped walnuts

3 T. chopped crystallized ginger

Combine dry ingredients in medium bowl (wheat flour – cinnamon). Combine liquid ingredients (milk – butter) in a quart sized measuring glass, or just make a well in your dry ingredients where you can whisk them together. Gently mix together. Add walnuts and ginger and mix gently once more.

Preheat your frying pan over medium heat, adding just enough butter or Earth Balance spread to coat your pan. Once it’s hot…you know what to do. Stay close to the pan and remember to coat with butter between batches.