Yesterday was one of
those days when there was nothing in the kitchen. I didn't have any
biscuits, cakes or even eggs to make some! I really wanted something
sweet so I decided to try this dairy, egg, gluten and nut free recipe
from the back of a self-raising gluten free flour packet. I use Doves
Farm flour because it doesn't have any soy flour and it's also very
reasonably priced.
The cake turned out to
be quite small and a little on the tough side but still tasty. The
recipe recommends to cut it in half horizontally after cooling it and
spread on half with jam, place the other half on top and sieve icing
sugar over the top. I think the next time I make this recipe I will
make it into scones...
Ingredients:
- 125g sugar
- 6 tbsp sunflower oil
- 1 tbsp vanilla extract
- ½ ripe banana
- 150g gluten free self-raising flour
- 4 tbsp water
- 1 tsp oil
Method:
Preheat oven to
190°C/Fan
170°C. Lightly oil or
greaseproof line a 18cm round cake tin. In a bowl beat together the
sugar, oil and vanilla. Peel and mash half a banana then beat this
into the sugar mixture. Add the flour and water and mix well. Turn
the mixture into the prepared cake tin and smooth the top. Bake in a
preheated oven for 35 minutes.
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