Categories: Dessert, Gluten-Free

Ingredients

• 3 medium ripe organic bananas, mashed into puree (1 liquid cup)
• Ener-G Egg Replacer for 3 eggs- whisked with hot water till frothy
• 1 tablespoon bourbon vanilla extract
• 1 tablespoon fresh lemon juice
• 1 tablespoon organic raw agave nectar or honey
• 1/2 cup light olive oil
• 1 1/3 cups organic light brown sugar
• 1 cup GF buckwheat flour (or mix of GF oat, millet or brown rice flour)
• 1 cup sorghum flour
• 1/2 cup potato starch (not flour) or tapioca starch
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon sea salt
• 1 teaspoon xanthan gum
• 2 teaspoons fine grated lemon zest
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 heaping cup organic wild blueberries

Directions

1. Preheat oven to 350ºF. Prepare a Bundt® cake pan by rubbing a little oil in it.

2. In a mixing bowl, beat together the wet ingredients- bananas through oil. Whisk together the dry ingredients (flours through spices) and add them to the wet.

3. Beat till smooth and sticky. Add in the blueberries by hand.

4. Scoop the batter into the prepared Bundt® cake pan and smooth evenly. Bake in the center of a preheated oven for 40 to 50 minutes (mine took a full 50 minutes) until the cake is firm but gives slightly to a gentle touch; test with a cake tester if you like. If you use a smaller pan, it may take longer to bake through the middle.

5. Cool on a wire rack. When the cake is cooled place a serving plate on top of the pan and invert the pan to release the cake onto the plate.

6. rves 12-16.

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