Monday, 14 September 2015

Recipe for Gluten free banana, poppy seed and coconut cake



The cake is my food from the gods so I see no reason why living a healthy lifestyle I should have to give up my one true love. This recipe is super as it contains no sugar, no gluten or nasty ingredients at all so sin free indulgence with your cuppa. Packed with nutritious bananas, real butter, eggs, blue poppy seeds and desiccated coconut this is a slice of happiness.

I adore blue poppy seeds in a cake as they give it a great crunch texture and add a slight colour yet you also gain valuable nutrients. They contain niacin, folate, calcium, iron and zinc.

Desiccated coconut does not scare me as I am not a calorie counter I am a health benefit counter and it is simply coconut meat that has been shredded and dried to remove as much of its moisture as possible. Of all the dried forms of coconut, this is by far the finest quality. It contains no cholesterol or trans fats while being super rich in a number of essential nutrients including dietary fiber, manganese, copper and selenium.
 When baking sugar-free bananas are ideal as they are creamy, rich and sweet they are a favourite fruit for most people of any age and are a rich source of both vitamins and minerals as well as fiber. (See also picture)


Grab a slice of this to eat when you are working, on the go or simply relaxing with a mug of tea.

What you need:

 4 Large ripe bananas
 4 eggs
 2 tbsp runny honey
 1tsp Stevia 
 4 oz softened butter (real butter not synthetic marg)
16oz sieved Gluten Free Self Raising Flour
1/2 pint Almond Milk 
 4 oz Poppy Seeds
 4oz  Desiccated Coconut
 2oz Almond flakes to top when baking


Line two cake tins with greaseproof paper and pre heat the oven to Gas 5

Mash the bananas together till smooth in a large mixing bowl and gently beat the eggs in a small bowl. Add them to the mix and add the honey.


Mashing bananas with my spud masher


Beat the eggs gently

Cream the butter until super soft add the Stevia and tip into the banana mix, beat in well. Sieve in the flour slowly adding the milk until a smooth batter is formed.

Add the coconut and poppy seeds and stir before pouring the mixture into the tins. Sprinkle the almonds on the top. Bake for about 50 mins stick a skewer into the cake if it comes out clean then remove from the tin and cool on a cooling rack.



Always sieve this flour it is a cow to bake with gluten free flour


This is my flour of choice


Mix in the coconut and poppy seeds


Sprinkle the top with almonds 


Now make a nice cuppa and enjoy



It will keep well for a few days in an airtight container, that's if it lasts that long!

Love, laughter and gentle hugs

Ness xx


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