Web
Analytics
Gluten Free Breakfast Cake
TOP

“Gluten Free Breakfast Cake”

resize_breakfast cake

Ingredients

1 1/2 cup Bob’s Red Mill Gluten Free All-Purpose Flour
1 cup Bob’s Red Mill Coconut Flour
3/4 tbsp Salt
1 tbsp Cinnamon
1/2 tsp Baking Soda
1 stick unsalted Butter
1 cup Organic Turbinado Raw Cane Sugar
3 Eggs
1 cup Almond Milk
1 Mashed Banana

Directions

Heat oven to 350. In a large bowl, combine flour, cinnamon, baking soda and salt.  Set aside. Using your mixer, beat sugar and butter on medium speed until fluffy. Beat in eggs 1 at a time.  Keeping your mixer on low speed, alternate your dry mixture and your almond milk.  Add your mashed banana. Pour batter in a greased 4 X 4 baking pan and bake for about 40 minutes. Use a toothpick to make sure it’s done by inserting it into the center and comes out clean.

I made this one dough and used the left overs to make mini muffins.  I added fresh berries to some and chocolate chips* to other.  Cooking time was the same.

*when adding chocolate chips, no longer Gluten Free.

Source

Modern Day Moms is an award-winning publication centered around motherhood that is real and unfiltered. Basically, we don’t sugarcoat anything and aren’t afraid to tell you the truth. Let’s be best friends, we will make you feel more normal.

«
»

1 COMMENT

  • Elle on August 15, 2013

    Why would chocolate chips make it not gluten free? I have eaten gluten free for several years, and there are plenty of chocolate chip options!

    Reply

Leave a Reply