Banana, arrowroot and coconut cake
This lovely moist cake is gluten, dairy and sugar free. Bananas and dried figs are the only sweeteners needed!
Put the following into a heavy duty blender, like the vitamix:
5 – 6 bulbs of fresh arrowroot (can be replaced by 1 1/2 Tbs extra coconut flour)
1 Tbs coconut flour
2 handfuls of desiccated coconut
6 eggs
8 – 10 dried figs
8 – 10 ripe bananas
Blend on pulse and make sure the mix draws down properly. Blend until the consistency is smooth.
Pour the mix into a greased large cake tin, mine are rectangular. Sprinkle some desiccated coconut on top and bake in 160 C oven until firm and springy in the centre and slightly brown on the edges. Makes about 16 serves. If arrowroot is replaced with coconut flour the cake will be a bit less moist, but still very yummy!
©2014 Zaia at wholefoodcookery.com – banana, arrowroot and coconut cake, gluten free, vegetarian, sugar free, paleo, primal.
Author: Zaia Kendall
Zaia grew up in a family of musicians in Holland, and has a background in top sport (snow skiing) and web development and design. She co-founded the PRI Luganville and PRI Sunshine Coast Inc (now PermEco Inc.) with Tom, and runs the “invisible structures”, like finances, business administration, website design and maintenance, writes articles and records and edits videos. She assists Tom in running the Kendall Permaculture Farm and supervising other volunteers. She is an active member of several musical projects and bands, involved in community music and runs percussion and marimba workshops, is the percussion leader for the Woodford Folk Festival People’s Orchestra and composes as well as plays music. She is passionate about community music and loves seeing people discover that they can play!
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