I’ve been set a challenge, a challenging challenge, but I will tell you about that in one moment. Before I do, did you know that now one in four of us are actively trying to avoid gluten and/or dairy? A few years ago the ‘dairy free’ aisle was the domain only of those diagnosed medically as lactose intolerant, but now many are indulging in the perceived health benefits.
A friend who is lactose intolerant asked me to develop a cake that was dairy-free and sugar-free but wasn’t dry, wasn’t tasteless and didn’t ‘lack luster’. The task has been completed and I think the result is totally yummy. The loaf cake uses date syrup for the sugar hit (though you can replace with agave syrup), almond milk instead of eggs and all bran for a low gluten count. The method couldn’t be easier, the texture is squidgy and the taste, almost treacle like. Try it and let me know what you think.
STICKY DATE & BANANA CAKE
(Sugar free, gluten free and dairy free)
Makes 1 loaf cake
150g All Bran
2 ripe banana’s (200g), mashed
300ml almond milk
200ml date syrup (or agave)
200g dried dates, roughly chopped
100g gluten free flour
1/ Preheat the oven to 180C. Grease and line a 900g/2lb loaf tin and set aside.
2/ This is the easy bit. Empty all the ingredients, except the flour, into a medium sized mixing bowl. Gently combine and allow to sit for 20 minutes.
3/ Stir through the flour and empty the mixture into the prepared loaf tin. Cook for 1 hour. Remove from the oven and allow to cool completely. Serve in slices.