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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | tablespoons | buckwheat flour | 2 1/2 | tablespoons | Rice flour, brown | 2 1/2 | tablespoons | Bazan - Garbanzo flour, raw | 1 | large | eggs | 1/2 | cup | apple juice | 1/2 | teaspoon | baking soda, gluten free | 1 1/2 | teaspoon | baking powder, Gluten free | 3 | tablespoon | Organic or natural peanut butter |
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Steps
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Sequence
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Step
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| | 1 | preheat oven to 350 degrees and spray 6" round baking pan with non-stick cooking spray. mix egg and peanut butter until peanut butter has emulsified with the egg. | | 2 | now mix in the apple juice until well blended. | | 3 | add dry ingredients. Using hand mixer beat mixture for 2 minutes. | | 4 | pour into 6 inch round baking pan. | | 5 | bake for 15-20 minutes, or until center of cake bounces back when slightly pushed. | | 6 | remove cake from oven an let cool in the pan for 2 minutes, take knife and insert between the inside edge of the cake pan and the cake to ensure the cake isn''t attached to the cake pan. then invert cake onto a cooling rack and let cool for 30 to 45 minutes. |
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