Carob Snacking Cake (AIP-Friendly)
- Cassava flour - ¼ cup
- Arrowroot starch/flour - ¼ cup
- Carob powder (I like roasted carob flour the best – richer and darker!) - 3 tbsp
- Baking soda - ½ tsp
- Sea salt - ¼ tsp
- Ground cinnamon - ¼ tsp
- Medium banana mashed (about 1/3 c) - 1
- Honey - ¼ cup
- Coconut oil (or palm oil) , melted - ¼ cup
- Vanilla extract - 1 tsp
- 1 whole egg OR 1 gelatin egg - (1 tbsp gelatin + 3 tbsp water)
- Lightly grease an 8x8 baking dish. Preheat the oven to 330 degrees.
- In a small bowl, mix the dry ingredients: cassava flour, arrowroot flour, carob powder, baking soda, salt, and cinnamon.
- In a medium bowl, mash the banana. Add the honey, oil, and vanilla. Use an electric hand mixer and beat to combine.
- If using a whole egg, then also add to the wet ingredients and beat to combine. If using a gelatin egg, then sprinkle 1 tbsp of gelatin over 1 tbsp of cold water. Then add 2 tbsp of boiling water and whisk vigorously until frothy. Set aside for just a minute.
- Add the dry ingredients to the wet. If using the gelatin egg, then add it in at this time as well. Beat again until combined.
- Pour batter into prepared baking dish. The batter will be thick but runny enough to be able to tilt the baking dish to spread into the corners.
- Place in the oven and back for 20-25 minutes until firm in the centre. Cool completely. If you are using, the gelatin egg version, then it is best to allow the cake to cool thoroughly and set overnight before cutting.
Recipe from: paleoparents.com