Sunday, April 24, 2011

Gluten-Free Banana Pear Cake

This is a recipe that can be used for just about anything--cakes, loaves, cupcakes, etc. using whatever kind of fruit you need to get rid of. I've baked it with 3 bananas, with apples, with pears, with raisins, with nuts. It all tastes good.

I've also used different flours, but the rice flour seems to give it the best consistency. White rice flour mixed with brown rice flour works fine too. Skimping on the eggs doesn't work well. I tried it with egg replacers and the consistency wasn't as good, plus it was kind of goopy. I also tried using just egg whites without much success. Once I tried it without sugar at all, but it was pretty plain.

My advice--stick with the recipe for the first six ingredients, then mess around with the rest to your heart's content.

Eric rating: "I could eat this all day." And he hates sweets.

Gluten-Free Banana Pear Cake
2 cups white rice flour
3 tsp baking powder
dash salt
1/2 cup Earth Balance buttery spread
1/2 cup sugar
4 eggs 
1 mushy banana
2 mushy pears
1 apple

Directions:
Preheat oven to 375 degrees F.

Mix the fruit, butter and sugar in a blender until smooth. Stir in the eggs.

I added a 1/4 cup of poppy seeds to this one.
Combine the flour, baking powder and salt in a large bowl. Stir in the fruit mixture until blended. This would be the time to add coconut flakes, poppy seeds, nuts, dried fruit, chocolate chips or whatever else you have handy. Or not.

Pour into an 8x8 pan that has been well greased with coconut oil. Bake for 1 hour or until an inserted toothpick comes out clean.

Cool for about 10 minutes, or as long as you can. Eat.
Then try to stop.

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