Monday, March 12, 2012

Vegan banana cake

Towards the end of last year I was diagnosed with a range of food intolerances. Some, like a wheat intolerance, I already knew I had but others were quite a surprise. Kidney beans, egg white, almonds and corn also showed up as well as cow's milk, cashews, pear and melon. This has been quite difficult, especially as I often used to use almond meal in place of flour, not to mention eating polenta practically on a weekly basis. So I have been working on my diet and also trying to change the way I bake in order to fit in with my new food regime.

One thing I often made was Stephanie Alexander's simple banana cake. Very easy and very yummy but containing things like eggs, flour and butter. The other day I had some very soft bananas and thought I would give the recipe a go, but swapping the ingredients I couldn't have for those I could. Besides, I need to start doing something with the 5 kg of spelt flour I bought recently. Here is my interpretation of Stephanie's recipe.

100 g coconut oil (approx)
1 and a half cups of sugar
Natural egg replacer to the equivalent of 2 eggs
1 cup ripe mashed banana - I used 5 bananas
Few drops of pure vanilla
250 g spelt flour
1 teaspoon bicarb
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/2 cup goats milk mixed with 1 teaspoon of lemon juice

Putting it together:
Line base of a loaf tin with baking paper.
Preheat oven to 180 degrees C.
Mix oil and sugar with barmix until light and fluffy.
Beat in egg replacer, banana and vanilla.
Add dry ingredients and goats milk and lemon juice.
Spoon into tin and bake for 1 hour.

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