Another delicious recipe using our coconut oil from By Chloe Moir Nutrition which is the perfect Autumn treat!
1 & 1/2 cup ground almonds
1/2 cup tapioca flour
1/2 tsp baking soda
1 & 1/2 Tbsp cinnamon
1/4 cup coconut flour
Pinch of sea salt
2 ripe banana
1/4 cup Blue Coconut coconut oil, melted
1/4 cup maple syrup (or honey)
1 tsp vanilla extract
2 apples, grated - plus 2 extra apples for lining the baking tin
1/2 cup sultanas
1/2 cup chopped walnuts
Pre-heat the oven to 180 degrees fan bake.
In a large bowl whisk together the dry ingredients.
In a separate bowl mash the banana, and then add the rest of the wet ingredients, mix well.
Combine the wet ingredients and dry ingredient together with the grated apple, walnuts and sultanas.
Line a brownie or cake tin (my tin measured 22.5 x 22.5cm) with baking paper and sprinkle it with cinnamon. Thinly slice 2 apples and layer the slices over the cinnamon. Pour the batter over the top.
Bake for 40-45 minutes until the cake is cooked through.
To check the cake is cooked through, insert a knife into the middle, the knife should come out clean. If there is still raw mixture on the knife then put the cake back in the oven for another 5 minutes.
Makes 16 pieces