Moist, light and fluffy are not words used for typical grain-free recipes. But this recipe is all those things! My 7 year tends to think all “Paleo” foods are gross and she gobbled down 3 pieces of this without a grumble.
A great breakfast treat or snack cake; it is VERY filling. Perfect when combined with a warm cup of coffee. 😉 Enjoy!
- 6 Medjool Dates (cover in warm water for 10-15 minutes to soften, drain, remove seed and chop before using)
- 1 medium ripe banana
- 2 T honey
- ¼ cup coconut oil, melted
- 2 t almond extract
- 4 eggs
- ¼ cup coconut flour, sifted
- ½ cup blanched almond flour
- 1 t baking soda
- 1/8 t baking powder
- 1 T poppy seeds
Preheat oven to 350 F
Add dates and banana to blender or food processor; process until smooth. Add honey, coconut oil, and almond extract and blend. Scrape sides of bowl, then add eggs and process again until blended and smooth.
In a separate bowl stir sifted coconut flour, almond flour, and baking soda and baking power until well blended.
Add the liquid mixture to the bowl and stir until well incorporated.
Add the poppyseeds and gently fold into the batter.
Grease your 11×7 glass baking dish with coconut oil and pour batter in.
Bake 25 minutes. Check about 1/2 way through and cover lightly with foil if it is darkening too quickly, to avoid burning.
Let cool 10 – 15 minutes and then cut and enjoy!