1 1/2 heaping cups almonds- raw or blanched
1/2 cup rice or sorghum flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons GF Pumpkin Pie Spice
Pinches of fresh grated nutmeg, to taste
1/4 teaspoon sea salt
2 large happy free-range organic eggs, room temperature
1/3 cup extra light olive oil
1 1/2 cups organic light brown sugar
3 medium very ripe bananas, cut up, mashed
2 teaspoons bourbon vanilla extract (or Kosher vanilla powder)
Preheat oven to 350ºF. Prepare a 10×12-inch baking pan by lining it with parchment.
Process the almonds in a food processor by pulsing on and off until a fine almond meal is formed. Pour the almond meal into a dry mixing bowl. Add in the flour, baking soda, baking powder, sea salt and spices and whisk to combine.
In a clean mixing bowl beat the eggs till light and fluffy; add the olive oil, light brown sugar, banana mash and vanilla. Beat well to incorporate.
Add the dry ingredients into the wet mix and beat for two minutes.
Pour the batter into the prepared baking pan and bake in a preheated oven for 33 to 35 minutes until done. Check the center for doneness with a wooden pick. The cake should appear slightly golden brown at the edge, firm to a light touch.
Cool the cake completely on a wire rack.
This fragrant cake is very moist and slightly chewy from the almond meal. It’s lovely with tea for an afternoon snack. And it freezes well for future snacking. I slice and wrap each piece in foil, then store them in a freezer bag. Serves ten to twelve.
Recipe courtesy of www.glutenfreegoddess.com