LIVING GLUTEN FREE
September 27, 2016
MMMMM another heavenly healthy treat.
Free from the usual suspects: gluten, dairy, and refined sugar.
This beauty is also vegan and fructose friendly.
SO NO EXCUSES NOT TO ENJOY! (Unless you are allergic to nuts, sorry pals, but I'll get some nut free recipes up online soon)
1 cup coconut flour
2 cups frozen blueberries
2 1/2 large bananas
1 cup almonds
1 cup pitted dates
1/2 tsp vanilla bean paste
1 punnet of fresh blueberries
1/2 cup Loving Earth caramelised buckinis
To make the base, blend coconut flour, almonds and dates together in a food processor until the mixture comes together and is sticky.
Sprinkle a spring form tin with coconut flour to prevent sticking and press the base mixture into the tin.
Place tin into fridge for 30 minutes.
To make the "cake" part, blend blueberries, bananas, vanilla bean paste in food processor.
Pour on top of base and smooth top.
Refrigerate cake for three hours to ensure it sets firmly.
Top with fresh blueberries, and buckinis and enjoy!