1 cup oats.
½ cup buckwheat flour
½ cup coconut flour
1 cup firmly packed brown sugar
2 tspn gluten free baking powder
1 tspn gluten free bicarbonate of soda
½ tspn cinnamon
½ tspn ground ginger
½ tspn salt
1 lemon, zested
1 cup frozen blueberries
½ cup soy/rice milk
1/3 cup apple sauce
1 ripe banana, mashed
1 tbspn oil
1 tbspn lemon juice
2 tspn brown sugar
1 tspn cinnamon
Preheat oven to 180oC. Spray a non-stick 9cm x 19cm loaf pan with oil.
To make topping, mix sugar and cinnamon in a small bowl.
To make cake, mix dry ingredients in a large bowl adding the blueberries last and stirring gently to combine.
Combine wet ingredients in a separate bowl. Add to the dry ingredients and fold through until just combined. Spoon into pan and smooth top. Sprinkle with topping.
Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Set aside for 20 minutes to cool. Cut and enjoy!
For a convenient snack, freeze slices of cake for later or make recipe into muffins for school or work.
Makes: 10 slices Prep: 15 mins Cooking: 40 mins