8oz/250g/one and a half cups of wheat free flour (we used Doves Farm organic and gluten free
flour which is a mix of rice, maize, buckwheat and potato flours)
2 tsp baking powder
7 or 8 large dates, soaked
half a cup of water
2 very ripe bananas, mashed
1 cup of rice milk
half a cup of sunflower oil
1 tablespoon of vinegar
Mix the flour and baking powder. Liquidize / blend the soaked dates in the half cup of water until fairly
thick and smooth. Add the date mixture to the flour along with the rice milk, oil and bananas.
Mix well - you may need to add a little more water or rice milk as wheat free flours do vary
greatly and tend to absorb more liquid than wheat. Add the vinegar at the last minute and then
pour into 9"/18cm cake tin and bake at 190C/380F for about 40 minutes or until cooked through.
flour which is a mix of rice, maize, buckwheat and potato flours)
2 tsp baking powder
7 or 8 large dates, soaked
half a cup of water
2 very ripe bananas, mashed
1 cup of rice milk
half a cup of sunflower oil
1 tablespoon of vinegar
Mix the flour and baking powder. Liquidize / blend the soaked dates in the half cup of water until fairly
thick and smooth. Add the date mixture to the flour along with the rice milk, oil and bananas.
Mix well - you may need to add a little more water or rice milk as wheat free flours do vary
greatly and tend to absorb more liquid than wheat. Add the vinegar at the last minute and then
pour into 9"/18cm cake tin and bake at 190C/380F for about 40 minutes or until cooked through.
