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

Advertisements
 

Mesquite Poppy Seed Cookies (Gluten-free) November 26, 2012

Do you have “secret” ingredients in your pantry? Flavors that test taste buds’ expertise and signal the brain to taste again, and again, and again to decipher the flavor? For you adventurous cookie lovers out there, I’m sharing one with you today.

Mesquite powder, explained by Essential Living Foods, where I purchase mine:

“Mesquite is a nourishing, gluten-free flour with a mild, molasses-and-caramel flavor that blends well into everything from smoothies to baking recipes. Mesquite is a hearty tree that survives in the driest climates and is traditionally thought to bring strength to those who consume it. Its powerful, nutrient dense seeds supply protein, fiber and minerals like calcium, magnesium, potassium, iron and zinc plus the amino acid lysine. With a low-glycemic index of 25, this ancient superfood is perfect for adding sweetness without spiking blood sugar.”

The molasses-caramel flavor description is pretty darn accurate, though I also explain it as a light malted cocoa sometimes. It’s unique for sure. These are sturdy cookies, great for holiday tins or any other occasion where you need a cookie that can survive long trips with the postal service. When it comes to mesquite powder a little goes a long way and the flavor is enhanced after baking, so if you taste the cookie dough and wonder if one tablespoon will be enough, believe me, it’s perfect, and the flavor will come through once they bake, inevitably provoking a “What IS that flavor?” response from tasters.

Mesquite Poppy Seed Cookies (Gluten-free)

Makes 36 cookies

4 oz unsalted butter, room temperature

2/3 cup pure maple syrup

1 t. vanilla extract

2 egg yolks

¾ t. xanthan gum

1 T. mesquite powder

1 t. baking powder

2 T. + 1 t. poppy seeds

2 cups oat flour

½ cup sorghum flour

For chocolate centers:

2-3 oz dark chocolate (such as Scharffen Berger or Baker’s)

In a large bowl, use a hand mixer at medium speed to cream the butter, then add the maple syrup and mix 2-3 minutes. Add vanilla and egg yolks, mix on low speed until combined, scraping sides and bottom of bowl.

In a small bowl combine all dry ingredients. Add to butter mixture in several additions, mixing well after each addition.

Chill dough for 30 minutes, then preheat oven to 350°F. Using a small cookie scoop or spoon, form cookies and place on ungreased cookie sheet 1 ½” apart. Cookies should be about 2 teaspoons in size.  Lightly coat your hands with a small amount of oat flour and gently roll each mound of dough in your hands to form a smooth ball.

Use the handle of a wooden spoon, coated with oat flour to avoid sticking, to make an indentation in the cookie dough before baking to later fill with chocolate. The indentation should be as deep as you can make it without pushing through the bottom of the cookie.

Bake at 350°F for 9 minutes, remove from oven and poke the center of the dough again (dough rises a bit during baking and you want to have enough space for chocolate). Return to oven and bake additional 2-4 minutes. Move cookies to cooling rack and allow them to cool completely before filling with chocolate.

To fill cookies: in a small heavy-bottomed pot, melt chopped chocolate over medium-low heat, stirring constantly with a spatula, just until melted. Immediately remove from heat, pour or spoon chocolate into the center of each cookie. If you have extra chocolate it is great drizzled across the top as well.

Cool before storing in an air-tight container. Will keep at least one week at room temperature.

Originally inspired by “Brown Sugar Sandwich Cookies” at 101 Cookbooks