When I got up this morning I went through to the kitchen to make banana pancakes but saw the raspberries needing used up and somehow ended up making these cake slices! They were pretty experimental and I figured it out as I went along but they taste good enough as a mid morning treat since breakfast had now past!
Banana And Raspberry Slice Ingredients
1/2 cup of coconut flour
1/2 cup of rice flour
1 tsp coconut oil
2 tbsp coconut sugar
1/2 tsp cinnamon
2 tbsp rice syrup
2 tbsp of DF natural yoghurt
250g tub of Raspberries
Mash the bananas in a bowl, adding the egg and mixing together before adding both the coconut and rice flour.
2. Add all the other ingredients part from the raspberries and mix together, finally then mixing through the rasps. If the mixture seems to runny then add just a bit more flour to thicken it up.
3. Pour the mixture into a greaseproof baking tray and put in a pre heated oven at around 165°C/325°F/GM3 for around 30 minutes or until mixture is set and clean through the middle. Take out the oven and cut into rectangles.
4. For the glaze across the top of the slices I’ve used arrowroot. Just add 3 tsp to 300ml of liquid, put it in a pan to bring to the boil and remove immediately when it does boil. I added a teaspoonful of coconut sugar and some more rice syrup to sweeten.