Tuesday, 1 November 2011

Baked Banana and Creamy Coconut Cake

                                                                          Serves 4

(This recipe is free from Dairy products, added gluten and sugar)


  • !/4 chopped dates
  • 90 ml water
  • 30 g rice cake
  • 1/2 cup shredded coconut
  • 2tsp olive oil
  • 125g creamed coconut
  • 250 g silken tofu
  • 250 g banana flesh
  • 1/2 tsp lemon rid
  • 1/2 tsp vanilla extract
-Prepare the base. Stew the dates in water until soft and thick.
Break the rice cake into small pieces and process in the food processor or crush with a rolling pin until finely ground.

-Add the shredded coconut, rice cake and oil to the dates and mix. Press into the base of 20cm flab dish.

-Prepare the topping. Cut up the coconut block and place into the food processor with the silken tofu, banana flesh, lemon rid and vanilla extract. (you can do this without food processor. Just melt the coconut over a gentle heat, mash the banana and silken tofu, then mix all the ingredients together.)

-Pour the cake mixture onto the base and bake in a preheated oven (170 degrees) for about 40 minutes. The mixture will still be quite soft so do not overcook. It will set firmer on cooling.

Enjoy :)


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