As promised, here is the Part II to my original post last week, new and improved with a strawberry reduction. In case you missed the original post, here it is: https://runningyourbody.wordpress.com/2015/03/31/gluten-free-banana-coconut-cake-bread/
The strawberry reduction brings this from a breakfast bread to a dessert. I have served this to a few different gluten eating individuals and they were pleased with it, so this eats like regular dessert, I promise!
Ingredients and Instructions for Cake:
3 tsp. honey
1/2 cup rice milk
3 tbs. coconut oil
2 cups coconut flour
1 tsp. vanilla extract
Preheat oven to 350 degrees fahrenheit. Grease a circular cake pan with additional coconut oil. Then, in an a standing mixer bowl, mix eggs, dates, rice milk, vanilla, and 3 tbs. coconut oil until blended. Add honey and mix, then add bananas and mix. Then, slowly add in coconut flour while mixer is on a low setting, and mix thoroughly.
Mixture is going to have a bit of a crumbly consistency once blended thoroughly. Pour contents into cake pan, and gently press mixture in to create a gently packed, even and flat consistency.
Bake for approximately 25-30 minutes. Edges will appear brown when cake is done.
Remove from oven and allow to cool before serving.
Ingredients For Strawberry Reduction:
2 Cups strawberries cut in half
1 tsp vanilla extract (Gluten Free)
2 tbs. Honey
1/2 tbs coconut oil
Directions for reduction:
In a medium sauce pan, melt coconut oil. Place strawberries into the sauce pan and heat until strawberries soften. Add vanilla extract and honey, stirring well. Then bring to medium-high heat until contents of pan simmer. Once simmer is achieved, decrease heat to low and continue to stir. The consistency of the mixture will thicken as it cools and become more sauce-like.
Enjoy, and make your day great!