Wednesday, April 10, 2013

Gluten Free Don't Mean Taste Free

Gluten free- some people use it as a fad diet, some people don't fully understand it, some people actually need to be on a gluten free diet because their body can not handle wheat/gluten the protein found in wheat and wheat products. Scary thing is that manufactures put gluten in many things with out people even realizing it. One must read food labels!! And know your facts. I don't really want to go in depth for what to look out for here, but if you do have any questions leave a comment and I will get back to you! Always willing to help =]

So for my gluten free friends...I love inventing/creating gluten free treats because I do tend to eat gluten free time to time (wheat/grain foods are a thing I struggle with so trying to reincorporating it into my diet is tough for me).

Since it's Spring!!! I wanted to make a yummy Spring themed cake. So I took another take at lemon and poppy seeds flavor together.

Lemon Blueberry Poppy Seed Cake

3 medium bananas
1/4 cup coconut palm sugar
1 teaspoon lemon extract
1 tablespoon poppy seeds
1/2 cup coconut flour
1/4 cup almond meal
3/4 cup oat flour or oat bran
1 teaspoon baking powder
2 tablespoon arrowroot
1/4 teaspoon salt
1/4 cup fresh blueberries
1/4 cup water or almond milk (if needed)

Preheat the oven to 375 degrees and spray a 8 x 8 square pan with nonstick spray.

Mash the bananas, add in the coconut sugar and lemon extract.

Add on all the dry ingredients (everything but the blueberries and water).

Fold in the blueberries and water if the dough is too dry.

Spread into the prepared pan and bake to 30 to 35 minutes.

While it is still warm top with coconut butter or if you want to make an icing with powdered sugar and lemon extract, do. Allow to cool completely.


I taste tested on my life group and it was a big hit. Super light and healthy feeling but sweet and satisfying at the same time!


<3 Spring love it...

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