Saturday, April 19, 2008

Flourless Banana Zucchini Cake

Last night I finally went through my food storage and pantry/spice cabinet to de-glutenize my kitchen. Yes, it is long overdue, but I just could not bring myself to lose all of this food! Food=money, and we are in short supply of that right now (stupid taxes!) I was able to give it away to friends who could use it, so that makes me feel a bit better. What also makes me feel better is that I don't have to keep track of what I can and cannot have. I can just grab anything out of the pantry and go! I have lots of room now to re-stock things that I can have. It is a good feeling. I think because of this, I was really, really in the mood to cook today. After I had my 1st bowl of Rice Chex (which are now GF...SCORE!!) since October 2007, I just started cooking like crazy! I also rode my bike for the 1st time this season because it was around 80* f today. Ah, warm weather and food, not much in life is better! Anyhow, I made a ton of food today, and I was feeling creative, so I wanted to try my hand at making something totally of my own creation. Nothing based off of any other recipe. I wanted to take my culinary knowledge and create something tasty.... I can totally do this no problem if I am allowed to use flour...like regular flour. This gluten free thing is a whole new world when it comes to baking and pastries!

This turned out really well, and I am really happy with it. It has a very nice texture...similar to a custard. It was really simple too. I would recommend serving this with a dollop of whipped cream. Not Chantilly cream-which is sweetened with sugar and usually has some vanilla. No, just plain cream whipped to a medium peak. The cake is sweet enough to hold it's own without added sugar.



Flourless Banana Zucchini Cake

1 Banana, mashed

1 small Zucchini, grated

2 1/2 Tbsp Coconut Oil, softened (Spectrum brand works for me)

1 whole Egg

1/4 Cup Agave Nectar

1 tsp Baking Powder

1 Tbsp Cinnamon

Splash of GF Vanilla

Sprinkle of Demerara Sugar (Sugar in the Raw)

Preheat oven to 350 f. Mix all ingredients together EXCEPT for the Demerara sugar. Mix well. Pour into a greased 6" cake pan with a parchment circle on the bottom. This will help to prevent it from sticking. Bake for approx 20-25 minutes or until it is solid and not jiggly. Check it after about 15 minutes just to be sure...I have a convection oven and am at a high altitude, so you will want to watch it a little because your baking time could be slightly different. Once out of the oven, sprinkle the demerara sugar over the cake and let it cool for about 10 minutes before de-panning. Eat up!!!

6 comments:

don said...

That banana zuchini cake makes me drool...for sure that cake really smells good...anyway, do you want to have a link exchange??My site is all about a social network of food lovers, cook etc...You may want to share your cooking expertise to other people...Share it here at mustlovefood.com, add it in your blog too.. please email me linkbuilder@twobudz.com

Tiffany said...

Don, I'll check out your site and see what I think! Thanks for stopping by!

The Good Eatah said...

Yay! This sounds amazing and I love the simplicity of the recipe. I can't wait to make it.

elsepeth27 said...

This looks really tasty! I try not too eat too many bananas because they irritate my stomach a bit. Do you think that this would work with apple sauce? Maybe with an extra "egg" worth of egg replacer?

jj said...

I hear you on those shortages thanks to the tax man - grief! I'm scraping the bottom of my cupboards too. This sounds wonderful!

Tiffany said...

elsepeth-give it a try! I think that it will be a little softer with the apples, bananas seem to hold together a little better, but I think it sound delicious! I have never uses egg replacer before, so let me know how it works out for you! Does egg replacer turn out a good custard texture? Let me know!

jj-Thanks for stopping by! Yeah the IRS sure did hit us hard this year! That's ok though :)

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