Banana, Zucchini & Carrot Cakes #12

Sue's Banana Bread

1 cup brown rice flour

1 cup sorghum flour

1/3 cup tapioca starch

1/3 cup potato starch

¾ cup white sugar

1/3 cup crushed walnuts

1 tbsp baking powder

1 tbsp baking soda

½ tsp salt

2 eggs

½ cup applesauce

4 mashed bananas

½ tsp vanilla

¼ cup water

1/3 cup oil

Sift together dry ingredients and set aside.

Put all other ingredients in the mixer, except the oil. Mix wet ingredients till well blended.

Add dry ingredients and mix till batter is well combined and smooth.

Add oil, mix well.

Scoop into loaf pan that has been sprayed with non-stick spray, or lined with parchment paper. Bake at 350° for 50-55 mins, until toothpick comes out clean. Loaf may be frozen.

Quick tip – let cool completely, refrigerate, then slice. Before freezing, wrap slices so you can remove just a couple of slices as you need them.

Sue's Zucchini Bread

1 cup brown rice flour

1 cup sorghum flour

1/3 cup tapioca starch

1/3 cup potato starch

1/3 cup crushed walnuts

2 tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp cinnamon

½ tsp nutmeg

2 eggs

1 cup white sugar

½ cup applesauce

1 ½ cups shredded zucchini

1/3 cup raisins*

1/3 cup oil

Sift together dry ingredients and set aside.

Put the eggs, sugar and applesauce, blend well.

Add dry ingredients and mix till batter is well combined and smooth. Add zucchini, and raisins and oil.

Scoop into loaf pan, bake at 350° for 50-55 mins, until toothpick comes out clean.

*While you are getting the ingredients assembled, soak the raisins to plump them slightly. This will give a moister cake.

Quick tip – let cool completely, refrigerate, then slice. Before freezing, wrap slices so you can remove just a couple of slices as you need them.

Sue's Carrot Cake

3 - 8” round layers

2 cups brown rice flour

¾ cup white rice flour

¾ cup sorghum flour

1/3 cup tapioca starch

1/3 cup potato starch

1 tbsp baking powder

1½ tsp guar gum

½ tsp salt

2¾ tsp cinnamon

¾ tsp nutmeg

1 tbsp baking soda

4 eggs

2 cups white sugar

1 1/3 cups sour cream

1½ cups crushed pineapple

3 cups shredded carrots

1 ½ cups chopped walnuts

Mix dry ingredients and set aside. In mixer beat eggs, sugar, sour cream and pineapple. Add dry ingredients. Shred carrots in food processor, otherwise use large carrots and shred by hand. Add carrots and walnuts. Spoon into pans sprayed with non-stick spray and lined with a bottom of parchment paper.

Preheat oven to 350, let cake stand for up to one hour before baking, so the flavours can penetrate the flours. Bake 50-55 minutes, checking for doneness. Baked cakes should be dark in colour – toothpick should come out clean.

Frost with Cream Cheese Frosting below.

Cream Cheese Frosting:

1 package of cream cheese room temp

½ cup softened butter

1 tsp vanilla

3+ cup icing sugar

Sift icing and set aside. In mixer blend cream cheese and butter, add vanilla and then icing sugar gradually till well incorporated and smooth. Beat till slightly “whiter”, but don’t incorporate too much air into the frosting, as it will be harder to apply onto the cake.

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