Pineapple Cake with Banana Ice-Cream

Pineapple cake 

• 1 cup soy milk
• 1 tbsp apple cider vinegar 
• 1 pineapple, cut into chunks 
• 2 cups spelt four 
  
• 1 cup rice flour 
• 1/2 tsp cinnamon 
• 1 tsp Bicarbonate of soda 
• 1/2 tsp Salt 
• 1/2 cup coconut sugar or dry sugar substitute 
• 1/3 cup melted coconut oil
• 1/3 cup olive oil 

Heat oven to 180. Line a large loaf tin with baking parchment. 

Throw the pineapple on to a baking tray and oven cook for about 15 mins (this removes excess water and concentrates the flavour a little). 

Combine the soy milk and vinegar and set aside to curdle.

Combine the flours, cinnamon, bicarbonate of soda, salt and coconut sugar.

Add the melted coconut oil and olive oil to the curdled soy milk and gently whisk the wet ingredients into the dry.

Spoon the batter into your lined tin, pressing in the pineapple as you go (you want it evenly spread throughout).

Bake for 40-50 mins or until the cake has risen and is golden on top. 

Cool on a wire rack.

Banana and peanut ice cream 

• 5 bananas 
• 3 tbsp peanut butter 

Freeze the chopped banana for a minimum of 4 hours

Once frozen, blend the banana and peanut butter until they’re whipped and fluffy, then return to the freezer for a couple of hours before serving