by Karen Swan
For me, it’s all about the toppings! Crunchy walnuts and sweet coconut sugar combine with the cinnamon to give a gorgeous, Autumnal flavour to every slice.
One tip though; make sure you grate the apple well! I rushed this part and ended up having to pick big chunks of apple out of the raw mix before baking!
Do give it a try!
1 banana – mashed
1/4 cup agave syrup or honey
1 green apple – grated
1/4 cup olive oil
3/4 cup coconut sugar (plus extra for topping)
1/2 tsp baking soda
1/2 tsp cinnamon (plus extra for topping)
1/2 cup coconut cream
1 big carrot – peeled and grated (about 1 cup)
1 cup GF oats (I use the Freedom Foods oats)
1/4 cup almond meal
1 cup gluten free flour
Walnuts for topping.
Preheat your oven to 180 degrees
Grease and line a loaf tin.
In a medium bowl, mash the banana and add the agave, egg and oil.
Add grated apple, baking soda, salt and cinnamon and mix well.
Pour in the coconut cream and stir to combine.
Add the carrots, oats, gluten free flour and almond meal.
Stir well to combine.
Sprinkle chopped walnuts over the top of the cake and then dust with a generous amount of coconut sugar and cinnamon
Bake for 45 minutes to an hour, depending on your oven. The cake is very moist, but it will feel quite firm to the touch when it is done.
Store in an airtight container and consume by about 3-5 days.
*recipe adapted from here