Hummingbird Slice - from COTC for Kids

by Collette White | 17 October, 2018

Good Morning friends, Happy Wednesday! I hope this finds you all well. We are all well here. I am super excited that my Miss 14 is home tonight after being away for just over 3 weeks in Ireland with her best friend and her family. I can not wait to hear all about it and see all her photos. I am popping by today to put back on here my ‘Hummingbird Slice’ recipe that is also in my Cookbook ‘Cut out the Crap for Kids’ – gluten, dairy and additive free and SUPER yummy! Enjoy!

Ingredients

3 eggs AND 2 egg whites

1/4 cup agave nectar or maple syrup

1 tspn cinnamon

450g tin crushed pineapple (drain well and save 1/4 cup of juice)

1 cup rice flour

1/3 cup buckwheat flour

2/3 cup desiccated coconut

1 large ripe banana – mashed

Method

Preheat oven to 170c and line a lamington tray with baking paper.

Place 3 eggs, agave / maple syrup and cinnamon in a large bowl. Beat with electric beaters for 5 minutes.

Add pineapple, reserved juice, sifted flours, coconut and banana and beat well for a further 1 minute.

In a separate bowl whisk the 2 egg whites until stiff peaks form.

Gently fold egg whites into slice mixture.

Pour into prepared tray and bake in preheated oven for 25 minutes.

Cool in tin for 5 minutes then transfer onto a wire rack to cool at room temperature.

Cut into pieces when ready to serve.

 

Notes

Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,