gluten-free | low in sugar
Recipe by : Johanna from www.glutenfreierezeptwelt.de
Ingredients: for a loaf pan approx. 12 x 24 cm
- 120 g soft butter
- 50 brown sugar
- 1 banana, without peel weighing approx. 70 g
- 3 eggs, size M
- 180 g Ruut cassava flour
- 100 g ground almonds
- 10 g psyllium husk flour
- 1 tsp baking soda
- 2 teaspoons of baking soda
- 1 pinch of salt
- Peel of 1/2 lemon
- 3 tbsp lemon juice
- 120 ml oat milk or other plant-based milk
- 200 g fresh blueberries
PREPARATION:
Tip :) Only use kitchen scales for our recipes or to weigh the flour.
- Beat the butter, sugar and banana with a hand mixer until creamy. Add the eggs one at a time and mix well.
- Mix the cassava flour, ground almonds, psyllium husk flour, baking soda, baking powder and salt in a separate bowl. Add to the egg mixture a spoonful at a time while stirring.
- Add lemon zest, lemon juice and oat milk and mix everything into a smooth dough.
- It is best to carefully fold in the blueberries by hand using a cake scraper.
- Preheat the oven to 190°C top and bottom heat, line a loaf tin with baking paper and pour in the dough.
- Bake the cake for about 35-40 minutes.
- Allow to cool and sprinkle with lemon glaze or powdered sugar if desired. Or simply enjoy as is!
