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,
