date and banana cake

 Hello creative people ☺  Today I'm sharing another recipe from my Kitchen.  This one has been well and truly 'tried and tested' many times and is our favourite cake.  I make this weekly for the lunch boxes and it's very well loved.  It's delicious and moist and is gluten free and refined sugar free. 

 I like my baking to be quick and easy, especially for weekly baking!  Generally, the recipes I use are only a few steps and can be whipped up with ease - I've been known to make these before school and the boys can enjoy some on their way to the bus ☺

Ingredients & Method

2/3 cup medjool dates (pits taken out)

1 tsp baking soda

1/4 cup butter

1 tsp cinnamon

1/2 cup rapadura

Place all the above ingredients into a bowl and add:

3/4 cup of boiling hot water

Allow to sit for about 5mins to soften the dates and melt butter.

Add to bowl:

2-3 ripe bananas

2 eggs

Process mixture together so it's all blended well.

Add to bowl:

1/2 cup buckwheat flour

1 cup almond meal

2 tsp gluten free baking powder

1 tbsp chia seeds

Combine all ingredients well.

Pour into lined loaf tin and bake at 180 degrees

for approx 30-40 mins or until cooked

 

 Enjoy with fresh homemade butter ☺

 This recipe also makes lovely cupcakes - just follow the same method as above, fill cup-cake liners 3/4 full and bake for approx 15 mins or until cooked.
Walnuts are a great addition to this cake - either mixed through batter or sprinkle over the top before baking!

I've received some lovely reviews on my gluten free Ginger Spice Cake - I'm glad it's being enjoyed by some of you. Thank you for the feedback.

Let me know if you make this Date and Banana Cake too ☺

Creating with love and happiness ♥

If you would like to print out this post - please click on the post title and scroll down to bottom of post til you see the 'print friendly' button.  Click and it will open a PDF and allow you to print - thank you ☺

Ginger Spice Cake (Koek)

Hello there - my first non-crafty post ☺
If you follow me on Instagram, you will know that I love to share my baking and cooking.  Over the past year, I've developed a bigger interest in food, especially healthy and wholesome food.  I spend a lot of time in my kitchen, preparing and making food that our bodies will love and that I know is good for my family.
I believe in a wholefood diet - one that incorporates fresh, local food and if possible organic.  I like to know where my food comes from and therefore support local suppliers in my area.
Since finding out that I'm sensitive to gluten, I choose not to include this in my food.  I also eliminate foods that have preservatives and additives. This means that I make a lot of homemade food and goodies!

I really enjoying baking cakes and treats: I have little books and notepads, recipe books that date back ........ I've kept all of these; they hold some of my favourite recipes, even those that have been passed on to me by family members.  As most of these recipes include ingredients that I no longer use, I've been converting them to the ingredients that are in my pantry and what I consider, a healthier option.

These baking treats are 'taste tested' by my wonderful family, who always appreciate 'home-baked' goodness in their lunch boxes each day.
 

So here goes my first recipe that I would like to share.  It's based on a 'koek' recipe which I've called: Ginger Spice Cake. (Koek is a traditional dutch loaf cake)

Ginger Spice Cake

Ingredients & Method

1 cup full fat milk (organic)

1/2 cup rapadura sugar *

1/2 cup butter

1/4 cup raw honey *

1 tsp cinnamon

2 tsp mixed spice

1 tsp fresh grated ginger *

1/4 cup sultanas

Heat all of the above ingredients in a saucepan til they are warmed through.

For Thermomix: 90 degrees, 3mins, Sp 1

2 eggs (free-range)

1 cup almond meal *

1 cup buckwheat flour *

2 tsp gluten free baking powder

Combine the above ingredients with the warm liquid in a large mixing bowl.

Mix together til combined.

For Thermomix: Add the above ingredients to TM bowl and mix on Sp 5 approx 10 sec, til combined.

Pour into a large lined loaf tin (or two smaller tins) and bake in 180 degree oven approx 45 mins or until cooked through.

Enjoy with butter and a cuppa☺

* rapadura is an un-refined sugar - you can also use raw sugar

* honey can be replaced with golden syrup 

* you can also use ground ginger

* if you have a Thermomix, you can mill raw almonds to make your own almond meal

* buckwheat flour is available from health food stores

You can vary this recipe by adding in more sultanas and adjusting/adding more spice to your liking ☺
 This will last nicely for a few days in an air-tight container. 

I hope you enjoy this recipe - let me know if you make it and what you think ☺  We all enjoy this one very much, as a yummy treat.

If you would like to follow me on Instagram - my name is chan4boys

I also have a Facebook page:  Creative-ness.around my home

Creating with love and happiness  ♥