1 cup oat flour
1 cup besan (chickpea flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup brown sugar
1 teaspoon lemon juice
1/4 cup canola oil
3/4 cup almond milk
1-1 1/2 cup fresh blueberries
Preheat oven to 350. Lightly grease an 8×8 glass baking pan. Mix dry ingredients in a large mixing bowl with a hand whisk or electric beater. Add remaining ingredients except blueberries and mix together with a hand whisk or electric beater until just combined. Pour into prepared baking pan. Sprinkle top with blueberries (they will sink into the batter and bake into the cake).
Place in middle of the preheated oven and bake for 30 minutes (check for doneness by gently shaking pan, if it doesn’t “jiggle” in the middle it is done). Allow to cool then cut into squares for serving. If covering to save for later be sure it is completely cool so there is no condensation that drips onto the cake.
Bananas always seem to go from yellow to freckled too quickly and then, they sit waiting for someone to save them.
1 cup chickpea flour (aka besan)
1 cup oat flour (I grind gluten free oats in a coffee mill dedicated to gluten free grains)
1/2 cup canola oil
3 very ripe bananas
1 teaspoon baking soda
1 cup chopped nuts (I used walnut and pecan); optional
Preheat oven to 350. Line a muffin tin with parchment or paper cups. Mix all ingredients until well combined (by hand with a whisk or with an electric mixer). Pour into muffin liners filling to about 1/4 inch from the top. Bake for 20 minutes, test for doneness with a toothpick (if it comes out clean when inserted into the center of a muffin they are done) depending on your oven you may need another 5 minutes, remove from oven, allow to cool until they can be remove from the pan without burning fingers and enjoy.
Craving brownies… 1/2 cup coconut oil; warm it if it has solidified so it is the consistency of room temperature butter
1/2 cup brown sugar
1 teaspoon vanilla
1/2 cup gluten free flour (I have used oat flour in the past but I had a homemade gluten free mix left over so I used that)
1/3 cup cocoa
1/4 teaspoon baking powder
1/4 teaspoon sea salt
1/2 cup raisins (optional)
1/2 cup chopped nuts (optional) I used slivered almonds, because that is what I had on hand
(you may want to add 1/2 cup of chocolate chips to make it a double chocolate brownie)
Preheat oven to 350° F. Grease a 9” square glass pan (I use a pastry brush to apply the coconut oil). Blend together coconut oil, brown sugar and vanilla. Add eggs, 1 at a time, beating well after each. Mix together oat flour, cocoa, baking powder and salt then stir gently into oil and sugar mixture. Mix in raisins, nuts and/or chocolate chips if using. Bake 20-25 minutes. Allow to cool, chill in refrigerator before cutting into squares and removing from pan carefully with a spatula.