While this recipe is gluten, dairy, meat, nut, salt, soy & yeast free, it does contain eggs. Suitable for vegetarians who eat eggs or those on the paleo diet.
Cat says: This comes out as a moist cake. I found that putting it in the fridge for a few hours before slicing helped the cake to stay together better, so yep, it's a bit of a crumbly cake.
HOWEVER, you can do muffins instead of using a loaf pan. Use unbleached muffin cups and bake 20-25 minutes instead.
I personally preferred the sliced bread to muffins and didn't mind if there is some crumble --- no grumble from me!--- but to each his/her own!
Very nice dusted with monk fruit (lo han guo) or served with a drizzle of glycerin.
CF= Corn Free DF= Dairy Free EF= Egg Free FF= Fat Free GF= Gluten Free GRF= Grain Free MF= Meat Free NUTF= Nut Free SALF= Salt Free SOYF= Soy Free SUF= Sugar Free YF= Yeast Free
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Cat Wilson. Right-o.