Baking without eggs, without gluten, without casein
Description
Perfectly pairs with tea and coffee. This gluten-free, dairy-free, and egg-free recipe can please everyone. At first, it's hard to imagine baked goods without flour, dairy, and eggs, but this recipe is a real find for those who must follow a special diet. 1. Preheat the oven to 180°C (350°F). Place a tray with water on the bottom rack. 2. Grind sugar in a coffee grinder until it turns into powdered sugar (you can also use store-bought powdered sugar). 3. In a blender bowl (or any container if using an immersion blender), add chopped banana and powdered sugar. Blend until smooth purée forms. Then continue blending the purée for another 3–4 minutes. 4. In a separate container, mix water and vegetable oil. Heat on the stove until boiling. Gradually add corn flour, stirring constantly. 5. Add the resulting corn mixture to the banana purée. Mix everything thoroughly using a mixer for about 5 minutes. 6. Add salt, then add baking soda activated with vinegar or lemon juice. Mix well again. 7. Line a baking tray with parchment paper. Transfer the batter onto it (a piping bag works best). Bake for 30–35 minutes (adjust according to your oven). Serve warm or cooled. Perfect with tea.