Harvest Cake
From jo_jo_ba 12 years agoIngredients
- 1 cup whole wheat flour shopping list
- 1 cup oat flour shopping list
- 2 tbsp mesquite flour (optional, but GOOD!) shopping list
- ½ tsp powdered stevia extract shopping list
- 1/3 cup shredded unsweetened coconut shopping list
- ¼ cup coarsely ground, toasted pumpkin seeds (from 1/3 cup whole) shopping list
- 2 tsp baking powder shopping list
- ¼ tsp salt shopping list
- 1 large, over-ripe banana shopping list
- ½ cup dark brown sugar shopping list
- 1 tbsp agave nectar shopping list
- 1 tbsp vanilla shopping list
- zest of 1 orange shopping list
- ¼ cup canola oil shopping list
- ¼ cup cold brewed apple herb tea shopping list
- 2 medium apples, peeled and diced shopping list
- 3.5 oz candied pineapple, diced shopping list
- ¾ cup cranberries, chopped shopping list
How to make it
- Preheat oven to 325°F, line an 8" springform pan with parchment and set aside.
- In a medium bowl, stir together flours, stevia, coconut, pumpkin seeds, baking powder and salt.
- In a large bowl, mash banana with sugar, agave, vanilla, orange zest, oil and tea.
- Add the dry mixture and fold in. Dough is slightly stiff.
- Spread two-thirds in bottom of pan and top with an even layer of apples, pineapple and cranberries.
- Pull off small pieces of remaining dough, flatten slightly and lay on top of fruit, allowing some to peek through.
- Bake for 75 minutes or until tests done.
- Cool on a rack for 10 minutes; then remove from pan and finish cooling on the rack.
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