April 02, 2017
I had a slight craving for ginger.....this Ginger Teacake is a recipe I developed some time ago, but didn't quit perfect. I have been making a few cakes from banana flour lately and decided to revisit this cake.
I especially love the hint of lemon in the icing.
It is such a simple cake to make, no equipment other than a bowl and a whisk is necessary. Unlike baking with wheat flour, the way the flour is added needs to be done gently so as not to make the cake too tough. Gluten free and Paleo baking can all just be added to the bowl together and mixed as there is no gluten and it won't affect the outcome of the cake.
This cake will be perfect in lunch boxes, cook in a loaf tin instead, slice and freeze.
IngredientsCake⅔ cup banana flour½ coconut sugar1 tablespoon psyllium husks1 teaspoon bicarbonate soda3 teaspoons cinnamon powder2 teaspoons ginger powder2 eggs⅓ cup coconut oil - melted1 cup coconut milkIcing½ cup coconut sugar1 ½ tablespoons lemon juice1 teaspoon ground ginger 2 teaspoons coconut oil
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