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Gluten-free banana and pecan cake

150g pecan nuts
350g gluten-free plain flour
2tsp xanthan gum
2 1/2tsp gluten-free baking powder
225g vitalite dairy spread
225g caster sugar
1/2tsp vanilla extract
4 large eggs
4 very ripe bananas
85g dark chocolate

Preheat oven to 180c/160c fan/gas 4.Line a 33 x 23cm shallow tin with baking paper.Put half the nuts on a baking tray and bake for 5 min until lightly toasted.Chop roughly.Sift the flour,xanthan gum and baking powder.In  a different bowl,beat the spread and sugar until creamy.Beat in the vanilla and eggs,one at a time,adding 1tbsp of the flour mixture with each egg.Mash the bananas with a folk,then fold into the mixture with the rest of the flour,chopped nuts and dark chocolate.Put in cake tin,level the top,scatter with the remaining nuts and bake for 40-45 mins or until the middle of the cake springs back when lightly pressed.Leave to cool.


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Tuna and sweetcorn pasties

2 x 198g cans tuna steaks in brine
198g can sweetcorn,drained
350g pot four cheese sauce
500g ready to roll shortcrust pastry
flour,for rolling
1 med egg,beaten

Preheat the oven to 200c/180c fan/gas 6.Line two baking trays with baking paper.Drain tuna and mix with the corn and one third of the cheese sauce.Season with pepper.Roll out pastry on a lightly floured surface to the thickness of a 2p coin.Cut out 11cm rounds.Re-roll the pastry trimmings and cut out more rounds.Brush one round with the egg.Put 1 heaped tsp of the tuna mixture in the middle.Fold over the pastry to make a turnover and press the edges together to seal.Repeat until all the tuna is used up.Put on the baking trays and brush with egg.Bake for 20-25 mins until golden.


4 bananas,sliced
300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
some chocolate

Crush the biscuits in a bowl and add the butter.Press into a round cake tin (20cm) then leave to set in the fridge.Spread the carnation caramel straight from the tin onto the base,top with the slice bananas.Finish by spooning on the cream and grating over the chocolate.

Vegetarian scotch broth

2tbsp oil
1 med onion,chopped
1 small leek,sliced
150g carrots,cut into small cubes
125g swede,cut into small cubes
100g great scot pearl barley
100g great scot dried green lentils
few sprigs thyme
1.2 litres veg stock
200g bag sliced curly kale
crusty bread to serve

Heat oil in a large pan and cook onion and leeks until soft.Add carrots and swede and cook for 2-3 min.Stir in barley,lentils,thyme and stock and bring to the boil for 5 min.Cover the pan,reduce the heat and simmer gently for 35 min.Add the kale and cook for 10-15 min or until the barley and kale are tender.Serve with crusty bread.