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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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White cake served with cooked fruit, delicious! Very adaptable to preference (To make this recipe gluten free i use a premix of: 2 cups brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour blend and measure the same as you would wheat flour. Also sometimes i use more fruit, i like to use about 3 to 4 cups Ingredients:
1/4 cup coconut oil |
3/4 cup honey |
1 1/3 cups flour |
3 teaspoons baking powder |
1 teaspoon sea salt |
1 egg |
1/2 cup milk |
1/2 cup walnuts, crushed (optional) |
2 cups fruit (rhubarb or pineapple) |
3 tablespoons coconut oil |
1/4 cup brown sugar |
Directions:
1. Preheat oven to 350.
2. Melt butter in 8x8x2 pan. Sprinkle with brown sugar. Heat until bubbly. Remove from heat and add fruit in the mixture.
3. Melt honey in saucepan.
4. Mix flour, baking powder, and salt in bowl. Stir thoroughly.
5. Blend cream and coconut oil. Add egg, milk, melted honey, and mix well.
6. Add dry ingredients and mix until moistened.
7. Add crushed walnuts.
8. Pour the batter over the fruit mixture.
9. Bake for 45 minutes or until done.
10. Turn out onto plate with fruit side up.
11. Top with whip cream and serve!
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