My favorite way to bake wheat and gluten-free is using nut flours. They impart a delicious flavor and make for a really moist bread or cake. Add a “frosting” made from cream cheese sweetened with agave syrup and flavored with natural vanilla, and call it a lightly-sweetened cake!
1-1/3 cup Almond Flour
½ teaspoon baking soda
1/8 teaspoon sea salt
1 Tbsp. cinnamon
¼ cup honey
1 jumbo egg
1 Tbsp. milk of your choice
1 banana (not too ripe)
¼ cup chopped walnuts
- Preheat oven to 350 degrees. Combine dry ingredients in a large bowl. Set aside.
- Mix honey, egg, milk and banana in a blender until thoroughly mixed. Add to dry ingredients.
- Add walnuts and combine. Do not over mix.
Divide batter into two 3 x 5 loaf pans. Bake for 25 minutes. Allow 5 minutes for cooling before removing from loaf pans.