Lemon sultana cake
Ingredients
- 120g/4½oz virgin coconut oil or dairy-free margarine
- 150g/5½oz peeled banana, mashed
- 1 large lemon, juice and rind only
- 120g/4½oz rolled oats, pulverised in a food processor
- 2 large eggs plus ½ tsp wheat-free and gluten-free baking powder, OR if you can't eat eggs, 2 heaped tsp wheat-free and gluten-free baking powder
- 25g/¾oz potato flour or cornflour
- 100g/3½oz sultanas
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments