Gluten Free Banana Crumb Cake –

Welcome Autumn! Here’s a good recipe for an Autumn get together with friends. I got this recipe from a friend who brought these little squares of banana goodness to a get together here. Within a few days I was eagerly mixing up a batch of these myself, though with a few small alterations. I’m very happy with the results.

1 cup oat flour
1/2 cup sorghum flour
1/4 cup white rice flour
1/4 cup tapioca starch
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 tsp xanthan gum
2 tsp cinnamon
1/4 tsp nutmeg
1 1/4 cup light brown sugar
3 large eggs, beaten
1/3 cup coconut oil
3-4 ripe bananas, mashed
1 tbsp vanilla extract

Crumb Topping:
1/4 cup light brown sugar
2 tbsp chopped nuts (Optional. Not included in the cake pictured above)
2 tbsp rice or almond flour
2 tbsp butter, melted
1 tsp cinnamon

Preheat oven to 350°F. Prepare a 8×11.5-inch baking pan by lining it with parchment paper. Add the gluten free flours and starch, baking powder, baking soda, sea salt, xanthan gum, cinnamon, nutmeg, and brown sugar to a large mixing bowl and whisk to combine. Add the eggs, coconut oil, mashed bananas, and vanilla. Beat for two minutes until the batter is smooth. Pour the batter into the prepared baking pan. Make your crumb topping. Sprinkle it over the cake batter. Bake in the center of your oven for 35 minutes until done. The cake should appear slightly golden brown at the edge and firm to a light touch. Check the center with a wooden toothpick; if the toothpick comes out clean it’s done. Cool the cake on a wire rack. Wrap, bag, and freeze leftover slices for on-the-go treats. Makes app 18 square pieces.

Note: if for some reason (differences in ovens) the crumb topping begins to brown too much, loosely tent the top with foil.


Gluten Free Pancakes –

Gluten Free Pancakes
My sweet brother sent me this recipe a short time ago and since then I’ve made it many times, adding my own variations here and there. It’s super simple AND gluten free.

1 Cup Oat Flour*
2 Eggs
App. 1/2 Cup Milk
1 Tbs Honey (or sweetener of your choice)
1 Tsp Vanilla Extract
Cinnamon to taste
Nutmeg to taste
Fruit/Chocolate chips
1/2 Tsp Baking Powder (for fluffier pancakes)

Mix two eggs into the oat flour until thoroughly blended. Stir in honey, vanilla, and a splash of milk. Continue to add milk until you have a pancake batter consistency. If you’re adding fruit or chocolate chips, stir them in at this point and let the batter sit for at least ten minutes.

While the batter sits, prepare your pan over a medium heat with a light spray of cooking oil or a small bit of butter. Once your pan is hot, spoon the batter out into the middle of the pan using a ladle. Flip once the edges begin to get dry and the bubbles come up on top of the pancake.

Makes 3-4 medium size pancakes.

*If you don’t have oat flour, just take some gluten free oats and blend them in a food processor.

Note: these pancakes are a little dense, but nutrient packed. I’ve been told that allowing the batter to sit overnight and adding a little more milk in the morning will give you a fluffier pancake, though I have yet to try it. I’ll let you know how it goes when I do.