8 oz pitted whole dates
1 cup raisins
1 teaspoon baking soda
1 cup boiling water
3 cups of the gluten free flour blend (see below)
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt
1 tsp baking powder
1/2 cup soy milk with 1/2 tbsp lemon juice (can substitute any type of “milk”)
3 tbsp safflower oil
1 tsp vanilla
1 cup soy milk
2 5-6 inch bananas
1/2 tsp cinnamon
2 tbsp garbanzo bean flour
2 tbsp coconut flour
- Preheat the oven to 350 degrees. Line two 9 inch round cake pans with parchment paper.
- Mix the dates and raisins with the baking soda. Chop them up in a food processor to make small pieces which will evenly disperse throughout the stollen.
- Pour the boiling water over the dried fruit, and set it aside.
- Mix the garbanzo bean flour, sorghum flour, arrowroot starch, coconut flour, cinnamon, ginger, nutmeg, cloves, salt, and baking powder. Set aside.
- Blend the milk with lemon juice with the eggs, safflower oil, and vanilla.
- Combine the dried fruit, dry ingredients, and wet ingredients until everything is moistened and well blended together.
- Divide the batter evenly between the two cake pans, and bake for 25-30 minutes until the cakes are puffed, golden, pulling away from the sides of the pan, and a toothpick inserted in the center comes out clean. (Depending on your stove, you may want to set the timer for 20 minutes and keep checking.)
- When the cakes are done, cool for about five minutes in the pans, and then removed them to a wire cooling rack to cool completely.
- In a food processor or blender, puree the bananas with the milk. Stir in the cinnamon, garbanzo bean flour and coconut flour. (The 4 tbsp of flour makes for a thick, spreadable topping. If you want a thinner, runnier “sauce”, reduce each of the flours by half.)
- Over a double boiler (I use a make-shift one by fitting one pan into a second one) heat the milk mixture, stirring constantly, until it begins to thicken. Spread over the cakes and enjoy. (If you don’t want the topping, just shift powdered sugar over the tops of the cakes while they are still warm. This will make for sweet version of the stollen.)