Gluten-Free Banana Apple and Zucchini Cake

This is a wonderful combination of fresh fruit, zucchini, almonds and flax, that makes a healthy breakfast cake or a snack throughout the day. The best part is that kids love it, and it is a tasty way to incorporate fruits, vegetables and nuts into their diet without added refined sugars and saturated fats


2 cups almond meal (not almond flour)
½ cup all-purpose gluten free flour
1 tbsp. ground flaxseed
1 tsp. baking soda
1 tsp. ground cinnamon
¼ tsp. sea salt
2 ripe bananas mashed with a fork
1 cup grated apple with skin (about 1 medium size apple)
1 cup grated zucchini with skin (about 1 small zucchini)
¼ cup extra virgin olive oil
¼ cup pure maple syrup or agave nectar
2 tbsp. freshly squeezed lemon juice and zest of 1 lemon
2 eggs whisked (or egg substitute, see our recipe for egg sub)
2 tsp. pure vanilla
NOTE: All ingredients including spices must be gluten-free and preferably organic


Preheat oven to 350 F and line the bottom of an 8x8x3-inch baking pan with parchment paper
In a large bowl combine all the dry ingredients
In a separate bowl whisk together balance of ingredients
Pour wet ingredients into dry and mix well, then pour the batter into prepared baking pan and bake for 45 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Cool completely before removing from the pan

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