Name: Gluten Free Banana & Tahini Loaf Recipe
Total time: 1 h 30 min
Yield: 10
Ingredients: 112g Sifted Coconut Flour; 2-3 Ripe Bananas Mashed; 4 Large Organic Free Range Eggs; 78g Coconut Oil; 5 Tbsps Organic Honey; 2 Tbsps White Sesame Tahini; 1 Tsp Vanilla Essence; 50g Coconut Sugar; 1/4 Tsp Salt; 1 Level Tsp Cinnamon; 1/2 Tsp Baking Soda

This delicious, moist Banana and Tahini Loaf Cake is gluten and dairy free. It tastes great on its own or smothered with your favourite spread - the perfect accompaniment to your morning coffee or afternoon tea!

Equipment

2 Mixing Bowls
Small Loaf Tin
Saucepan

Ingredients

112g Sifted Coconut Flour
2-3 Ripe Bananas Mashed
4 Large Organic Free Range Eggs
78g Coconut Oil
5 Tbsps Organic Honey
2 Tbsps White Sesame Tahini
1 Tsp Vanilla Essence
50g Coconut Sugar
1/4 Tsp Salt
1 Level Tsp Cinnamon
1/2 Tsp Baking Soda

Method

Preheat the oven to 150 deg c/gas mark 2.
Grease and line a small loaf tin.
Gently warm the coconut oil until it has melted.
Cream together the coconut oil, mashed bananas, honey, tahini and vanilla.
Add the beaten egg.
In a separate bowl combine the coconut sugar, coconut flour, baking soda, salt and cinnamon.
Add the dry ingredients to the wet and stir until smooth.
Spoon the batter into the prepared loaf tin.
Bake for approximately 1¼ to 1½ hours.

Rosemary and Pork Belly

Who are Rosemary and Pork Belly? A food and travel-loving couple who’ve spent over 30 years enjoying round-the-world backpacking trips, fact-finding European tours and UK leisure breaks. They have lived and worked in Hong Kong, Australia and New Zealand as well as taking extended trips to Thailand, Singapore, America and France. And there’s still so much more they want to see. Because of Rosemary’s allergy to cow’s milk they lean towards “free-from” diets and many of their recipes are specifically designed with that in mind. Pork Belly takes the photos and does the cooking; Rosemary writes and does the eating.