Tuesday, 8 November 2016

Spooncakes (AIP)

Quick and easy, no fuss tea cakes

One afternoon we were reading a book with my 4YO. In the book the main character baked a cake for his friends. Cake, we both sighed. Then we went into the kitchen, put our aprons on, and made these!

You will need (makes a tray full of spooncakes):
1 medium banana, not too ripe
2 medjool dates
1 generous tbsp coconut oil
a good pinch of fine Himalayan rock salt
1/3 tsp ground cinnamon
1.5 cup desiccated coconut

1. Peel the banana (nice and yellow) then put it in a tall glass container.
2. Pit the dates, peel the skin if you can, if not just leave it on and add to the banana.
3. Add the coconut oil too (just toss it in solid) and cream/puree the whole thing with a stick blender.
4. Season with salt and cinnamon, add the desiccated coconut and immerse the stick blender again to combine the ingredients.
5. Take a tablespoon and scoop out some dough compressing and scraping it to the side of your glass container. Slide the content of the spoon onto your fingertips and arrange them one by one on a glass baking tray (I love my Pyrex 32x26cm baking tray).
6. Put the tray into a preheated oven and bake at 165 C just until the edges start to get a nice golden brown colour.
7. Take the tray out and let the cakes cool down to room temperature (if you can resist, of course) on the baking tray, undisturbed. The shell was crispy, smelled delicious, tasted just what we needed! Enjoy!

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