Peanut Butter and Banana Cake

My obsession with peanut butter continues, I still can't seem to go a day without at least a tablespoon full of the stuff, and I've begun to make my own, so, I decided to have a treat and make a peanut butter cake..very exciting!!

I also wanted to make the cake wheat and gluten free too, as my tummy doesn't seem to take wheat very well these days, so I got set to work in the kitchen and began my peanut butter dream..

Ingredients

2 cups gluten free flour..

(http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/431022_Doves_Farm_Gluten___Wheat_Free_White_Self_Raising_Flour_1kg.html)

1 cup oatmeal

3 ripe bananas

1 tsp baking powder

1 tsp nutmeg

1 tsp mixed spice

2 heaped tbsp peanut butter

1 cup soya milk

8 tbsp soya marg

3 tbsp agave syrup

3 tbsp fruit sugar

1 cup sultanas

1 tbsp linseed (or flax seed)

3 tbsp warm water

Method

In a small bowl mix the linseed with the water and set aside for 20-30mins, this becomes egg like in texture and makes a great binding ingredient in replacement of an egg.

In a small pan melt the marg on a low heat together with the fruit sugar and agave syrup, once melted stir in the peanut butter and the bananas until all combined. Set aside.

In a large bowl mix together all the dry ingredients, add the linseed mix and stir, then add the soya milk and the melted marg mix, stir until all combined.

Transfer to a well greased loaf/cake tin and bake at 180oC for 40-50mins, let cool and enjoy.

I also topped mine with flaked almonds too..

and just had a slice now topped with a little coconut and agave syrup..yum :)

Chocolate and Hazelnut Ginger Cake

Another great excuse to make a cake..and this time for a fairy and her fairy party!

I've been quite fond of the ol' ginger lately..and chocolate..so thought I would pair them together in a wholesome cake.

To make the cake I followed the same recipe I used to make the pirate buns (http://www.wutherswebofcakes.blogspot.co.uk/2012/04/treats-for-pirates.html ) except  I used spelt flour and a little wholemeal flour and I didn't put cocoa powder in the mix, instead I used it for the topping..

Ingredients

2 tbsp cocoa powder

2 tbsp coconut oil

3 tbsp boiling water

1-2 tbsp fruit sugar

1 tsp maple syrup

1 tbsp ground ginger

and a handful of hazelnuts

Firstly ground the hazelnuts in a small blender until fine. 

In a small pan bring water to a boil, then gently heat the coconut oil on a heat proof bowl over the hot water, making sure the bowl is just skimming the surface of the water.

In a small bowl pop in the cocoa powder, fruit sugar and ginger and most of the ground hazelnut mix (save a little aside for topping the cake).

Then add the melted coconut oil and the boiling water and mix well until all combined.

Top your cake with the mix and then top the chocolate with the rest of the ground hazelnuts..then enjoy licking the bowl..yum!

The Fairy Party was a lovely cosy evening and I hope my fairy friend enjoyed her chocolate ginger fairy cake :)

crumbly date squares

This was my first attempt at a no bake, raw recipe..and it was quite simple and fun to do..

Ingredients for base

1 cup shredded coconut

1 cup almonds and hazelnuts

1/4 cup dates

1 cup oats

1 tbsp coconut oil

Ground the nuts in a blender, then mix them together with the coconut and oats in a bowl. Soak the dates for 5 mins in warm water, then add to the mix. Melt the coconut oil in a pan on low heat, and when melted add to the mix and stir well. Transfer to a blender and blend for a minute or two until a dough forms..then transfer to a square tin and press down firmly. Set aside.

Ingredients for filling

1 cup dates

1cup water

Boil the dates for a couple of minutes, then strain and mash until nice and sticky. I added 1 small jar of hazelnut and chocolate spread to the mix as I had it in the fridge and it needed using, and it went really well with this mix! You can try adding other things though..like chunks of chocolate..or raisins..or banana! (ooh..i may try that one next..or maybe to the topping!!)

Smooth this in top of the nutty base.

Ingredients for topping

1 cup shredded coconut

1 1/2 cups oats

sprinkle of nutmeg

2 tbsp water

Mix everything together until nice crumbly mix forms then sprinkle over the date filling. I roasted the topping in the oven for a couple of minutes to give it a crispier texture too..then popped in the fridge for a couple of hours before cutting.

The topping came out a tad too crumbly, I think it would have been better if I'd have made it the same way as I did the base so it was all nice and combined..it still tastes delish though and the base and the filling set very nicely..think maybe next time I'll try adding bananas to the topping mix :)

The date filling is sweet and satisfying and goes really well with the nutty base and the crumbly topping..would make a nice breakfast treat too!

x

x