It’s almost May, my absolute favorite month. It starts to get warmer, the farmer’s market near me finally opens, oh and it’s my birthday month! May 12th, mark your calendars.
I love my birthday, I always have. I don’t always love what happens on my birthday though, as I have an annoying habit of getting my hopes up. I get super pumped and for some reason I always think whatever I’m doing is going to be 100 times more fun than it actually turns out to be.
But this time, I’m celebrating gluten-free. Usually I eat out on my birthday, but my favorite restaurant (Sweet Tomatoes!) will be a definite no-go. I don’t trust buffets anymore, and a lot of my favorite things there aren’t gluten-free.
Also, cake. I say every birthday deserves cake. I was thinking about going to a gluten-free bakery near me and getting cake, but I’m pretty sure that they use xanthan gum in their gluten-free baked goods, as most people do. However, after I discovered that I am also intolerant of xanthan gum, THAT is a no-go.
So where does that leave me? Not quite sure yet! I might go try another raw restaurant (much easier to find vegetarian gluten-free things there!) And I might just make myself my own birthday cake. Ok, what am I saying, I’m definitely making my own cake! And I’m thinking banana cake.
If there is ever a celebration that deserves really great tasting cake, it’s a birthday. You can’t stop them from coming, so you might as well live them up!
The inspiration for this cake comes from Averie at www.loveveggiesandyoga.c
You can find her version here www.loveveggiesandyoga.c
I halved the recipe because while I like cake, there’s just the husband and I. We don’t need that much cake! First up was turning my gluten-free oats and almonds into flour using my food processor. One day I’ll own a Vita-Mix….one day!
This was somewhat blended, but more would definitely turn it into a finer powder. Then I added the banana, peeled and cored apple, white sugar, brown sugar, vanilla, baking soda, and blackstrap molasses.
Last up was the almond butter (I was all out of peanut butter, boo!) This was also before I discovered that I can’t tolerate almonds either. I’ll have to be sure I have peanut butter next time and maybe peanuts for the flour instead of almonds.
After everything was blended I poured the mixture into a 9x9 pan and threw on some banana slices for decoration.
Baking it at 325 degrees for 25-30 minutes turns it into deliciousness.
I decided I needed two pieces. Who cares that it’s not my birthday yet? I had to be sure I really liked it, right? Because I certainly wasn’t going to wait until my birthday to find out!
Now I know someone is going to freak out that this must be high in calories because of the almond flour, almond butter, and sugars. Yeah, it is. It’s birthday cake. What did you expect? You can certainly make changes. If gluten doesn’t attack your insides you can always swap out the almond flour for whole-wheat flour. You can sub in rice flour, sorghum flour, I don’t know, play around with it your liking! It’s definitely sweet, so cut down on the sugars if you like.
Personally, I think you have to enjoy life sometimes. Eat a giant salad before your birthday cake if that’s your style. Whatever you like!
How do you like to celebrate your birthday?