Glutenfree Flatbread Cake

A few months ago, I prepared a wonderful apple streusel kuchen (recipe to follow soon, I promise) for our annual ‘not-back-to-school’ picnic. But I really wanted to make something gluten free for a very, very dear friend who is terribly allergic to gluten. As luck had it, I had found an incredibly easy, and as it turned out, tasty recipe for a simple cake. Being a complete novice at GF baking was an advantage, I just jumped headlong in.

The recipe comes from a site titled ‘including cake’, which is run by a young English lass striving to become vegan. There are lots of recipes for the health-conscious.

The cake I made that day came together in a few short minutes, and according to my friend, was great. It can be easily customized to carry different flavors.  The original recipe can be found here. Unfortunately, I did have to do a little bit editing in terms of the recipe. The original developer of this recipe provided no temperature information, so I had to guess. Also as I learned later, all GF flours are different in composition and therefore require larger or smaller amounts of added liquid. That being said, please note that this cake uses NO EGGS, and NO ADDED FAT! It also uses no DAIRY.

100g gluten free  flour mix
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. lemon juice or apple cider vinegar
pinch of salt
1tsp cinnamon
2 tbs desiccated coconut
1 tsp vanilla extract
3 tbs turbinado sugar
1 banana – mashed
2 tbs soy milk/water (if needed depending upon size of banana)
1 nectarine or other fruit, sliced
Sprinkling of chopped nuts/coconut flake
1 tbsp. cornmeal for sprinkling on baking sheet
Heat oven to 350F
Mix dry ingredients and wet ingredients in separate bowls. Bring them together to form a dough with a decent handling consistency.
Line a baking sheet with some parchment paper and sprinkle with cornmeal. With well  floured hands form a round patty roughly 1.5 inches thick and place on the prepared baking sheet.  Press the fruit into the top and sprinkle with extra coconut.
Bake for 15-20 mins until lightly golden.

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