Crafxzen

We like to eat fresh berries, but during the off season fresh berries don’t always taste great and they are expensive, so I buy frozen fruit. Thawed frozen fruit is soggy, so I like it better when it’s heated up or cooked into a dish. This recipe is a good, quick and easy way to use frozen fruit. Baking with fruit provides sweetness and helps cut down on the sugar in a recipe.

2 tbs ghee
2 tbs avocado oil
1/4 cup applesauce
3 tbs coconut sugar
2 tbs maple syrup
1 egg
3/4 cup coconut milk
1 tsp vanilla extract
3/4 cup gluten free all purpose flour
1/4 cup buckwheat flour
1/4 cup ground flaxseed
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1 1/4 cup mixed berries – I use frozen berries
cinnamon sugar

Preheat the oven to 350 F.
Line an 8 x 8 baking dish with parchment paper or spray with non-stick cooking spray, like avocado oil.
In a large bowl, mix together the ghee, coconut oil, applesauce, coconut sugar and maple syrup. Add the egg, coconut milk, vanilla extract.
In a separate bowl, combine the gluten free all purpose flour, buckwheat flour, ground flaxseed, baking powder, cinnamon and salt. Add to the liquid mixture.
Stir in the berries and pour into the pan. Sprinkle the cinnamon sugar over the top.

Bake for 40 minutes.

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Resources:

https://www.womanscribbles.net/easy-berry-cake/

I love bundt cakes. This is a good bundt cake option using pumpkin.

2 tbs butter or ghee
1/4 cup coconut sugar
1/4 cup applesauce
2 tsp vanilla extract
1 egg
1/4 cup coconut milk
1 cup can pumpkin
1 cup gluten free all purpose flour
1/4 cup ground flaxseed
1/4 cup buckwheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice or
1 tsp ground cinnamon + 1/4 tsp ground nutmeg + 1/4 tsp ground ginger + 1/8 tsp ground cloves

Glaze:
1/4 cup powdered sugar
1/2 – 1 tbs milk of choice
1/4 tsp vanilla extract

Preheat oven to 350. Spray a bundt pan with non-stick spray.

Mix together the butter, coconut sugar and applesauce. Add the vanilla, egg, coconut milk and pumpkin.
In a separate bowl, combine the flour, flaxseed, buckwheat flour, baking powder, baking soda, salt and spices.
Add to the butter mixture.

Pour in the bundt pan.

Bake for 25 – 30 minutes. Cool in pan 10 minutes. Remove from pan and cool completely.
Drizzle with glaze.

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This was a good way to use up a few bananas instead of making bread or muffins. I put a simple glaze on it to make it more cake like, but it would be good with just butter or cinnamon sugar.

4 tablespoons unsalted butter, softened or ghee
1/4 cup applesauce
1/4 cup coconut sugar
2 large eggs, at room temperature
2 mashed banana
3/4 cup of milk or coconut milk + 3/4 tbs white vinegar
1 teaspoon vanilla extract
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1/4 cup buckwheat flour
1/4 cup ground flaxseed
1/4 cup oatmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoons cinnamon
1/2 teaspoon salt

Preheat the oven to 350. Spray a bundt cake pan with non-stick cooking spray.
In a large bowl, combine the butter or ghee, applesauce and coconut sugar. Add the eggs and stir. Add the bananas, milk, sour cream or yogurt and vanilla.
In a separate bowl, combine the flours, flaxseed, oatmeal, baking powder, baking soda, cinnamon and salt.
Add to the butter mixture and mix.
Add to the bundt pan and bake for 45 – 50 minutes. Let cool.

Glaze:

1/2 cup powdered sugar, sifted
1 tablespoons butter, melted
1 tablespoon milk of choice
1/4 teaspoon vanilla extract

Combine all ingredients in a bowl and drizzle over the cooled cake.

More Bundt Cake Recipes