This yummy bit of baking is really versatile, and so far I've made it into a slice and mini loaves, but you could also make muffins or a cake out of it. Simply adjust the quantity of the recipe (ie if you are making cake you will probably need to double the recipe to get it thick enough), and the baking tin (ie muffin tin instead of slice tin - obvious of course!)
The recipe is free of gluten, grains, nuts, soy, and refined sugar, with the sweetness coming from the fruit. If you have a sweet tooth or your bananas are less ripe, you can add a little honey, coconut sugar, or other sweetener of your choice to give it a bit of a sweetness boost, or alternatively you could add some chocolate chips to take it to the next level...mmmm yummy!
I served the slice version for afternoon tea when we had visitors and I made a wee chocolate sauce that I drizzled over the top. Definitely made it a little more decadent and was VERY well received by all! For the kids lunches though, I made the mini loaves and stuck to the recipe as per below. The kids really loved this one...the pop of colour from the blueberries makes it appealing to them too.
The recipe uses coconut flour but if you are sensitive to coconut flour or would prefer an alternative you could use almond flour or any other kind of nut flour. You could even experiment with flours like buckwheat or brown rice if you prefer. You would have to have a play around with the quantities required, but I would suggest starting with doubling the amount (ie where the recipe uses 3/4 cup coconut flour, use 1.5 cups of nut flour) and then if you need more you can add as necessary. Coconut flour is a very thirsty flour, so requires very little compared to all other flours.
|Is a round slice still a slice or is it a cake? Looks like a cake like this, but it was quite thin more like a slice! I'm sticking with slice :)|
|Mini loaves - cut 'em up to a size that suits each person for a lunchbox filler|
Blueberry Lemon Slice/Cake/Loaf/Muffins!Gluten-free, grain-free, dairy-free, nut-free, soy-free, free of refined sugar
3/4 cup coconut flour
2 tsp vanilla essence
zest and juice of one large lemon (or 2 small)
2 medium bananas, mashed
1 cup fresh or frozen blueberries
1 tbsp ground cinnamon
4 tbsp coconut oil
1/2 tsp baking soda
pinch of salt
1. Preheat oven to 180C. Line a baking tin (or whatever form of baking dish you require depending on the type you are making) with baking paper.
2. Whisk together the eggs, vanilla essence, lemon juice, and oil.
3. Mash the bananas
4. To a medium bowl add the dry ingredients (coconut flour, cinnamon, baking soda, salt) and stir to combine
5. Add the banana and lemon zest to the dry ingredients. Mix well to combine. Add the egg mix, give it a good mix to ensure all ingredients are evenly distributed.
6. Gently fold in the blueberries.
7. Spoon into the prepared tin, and bake for roughly 35 minutes until no longer soft in the middle, and golden brown on top.
Note: Your cooking time will vary depending on the type of baking you are doing. If you are making muffins they will need to come out sooner than making a slice or loaf.