Banana, tahini and spelt crumble cake {gluten-free option}

I tweaked this healthy-ish banana tahini spelt cake I posted on the blog a couple of years ago,  with the addition of spelt-olive oil crumble topping and a hint of cinnamon. It’s super moist, not too sweet and easy to make. This combination makes it the perfect snack cake or breakfast and will surely become your favorite too.
I double the crumble topping and keep a batch in the freezer, because it’s wonderful not only for this cake, but on ice cream and cheesecakes too. Spread it on a baking sheet lined with parchment paper and bake at 350°F (180°C) for about 15 minutes or until golden.

Banana, tahini and spelt crumble cake {gluten-free option}

Makes one 8 1/2-by-4 1/2-inch loaf cake or 6 cup bundt cake or 8 inch cake pan
 
Baker's notes: 

• While making the crumble topping, it’s important to drizzle in the olive oil, gradually, to the dry ingredients so pebbles will form. If you add the oil all at once, you will get a wet dough.

• Baking times may vary between 40 to 50 minutes depending on the shape and material of the pan you are using.

Ingredients

Unsalted soft butter for greasing the pan
1 1/4 cups white spelt or gluten-free all-purpose flour plus 1 tablespoon for dusting the pan
2 tsp baking powder
Pinch of salt
1 cup mashed very ripe bananas (about 3 small or 2 medium bananas)
2 large eggs
1/4 cup raw tahini
½ cup light brown sugar, packed or demerara sugar (I used demerara here)
125 ml (1/2 cup) extra virgin olive oil

For the crumble topping:
1/2 cup white spelt or gluten-free all-purpose flour
1/4 cup demerara sugar
Pinch of cinnamon
Pinch of salt
2 tbsp extra virgin olive oil

Method

Preheat oven to 350°F (180°C) with a rack in the lower third. Grease pan with butter using a pastry brush. Dust pan with flour and tap out any excess flour.

For the crumble:
In a small bowl mix the flour, sugar, cinnamon and salt with a fork, gradually drizzle in the olive oil, a little bit at a time, while mixing in a circular motion with a fork until pebble crumbs form. Set aside.

For the cake:
In a medium bowl, sift together dry ingredients and set aside.

In a large bowl, whisk together the rest of the wet ingredients. 

Combine both and whisk just until you get a smooth batter. (Over mixing will result in a chewy, dense texture).

Pour into prepared pan, sprinkle crumble topping on top and bake until a toothpick inserted in center comes out clean, 40-50 minutes *see notes.

Cool cake 10 minutes in pan; then turn out of pan onto a cooling rack and cool completely.

Covered tightly in plastic wrap or in an airtight container, cake will keep fresh at room temperature for up to 4 days. xx

Seedy almond and cinnamon granola {gluten-free}

Good morning! If you find that store-bought granola is overly sweet or have never found the one granola that you liked, then this simple recipe is just for you! It consists of just a handful of ingredients I always keep in my pantry. I would rather make my own, so I can control the sweetness and flavors and use whatever seeds or nuts that I like. Besides, it's super easy and quick to make.

This crunchy granola is packed with healthy nutritious seeds, almonds, gluten-free oats and naturally sweetened with honey. It is totally customizable; swap in any nuts/seeds you like, you can add puffed quinoa, dried fruits, toasted coconut flakes or chunks of halvah… the possibilities are endless.

I love to serve it as a cereal with almond milk or sprinkled over gluten free oatmeal or yogurt, with seasonal fresh fruits, a drizzle of raw tahini and honey or silan (a date honey).

This batch should last for a week or two… if Izhar won't nibble on it between meals. ;-)
Once you make it, you will never buy store-bought granola again!

Have a lovely weekend! xoxo

Seedy almond and cinnamon granola

Makes 3 cups granola

Baker's notes:

• I keep seeds and nuts in the fridge to prevent them from going rancid.

• Granola clusters will form after it cools completely in the pan.

1/4 cup canola, or grape seed oil
4 tsp honey
1 cup gluten free, old fashioned rolled oats
1/2 cup raw, unpeeled whole almonds
1/2 cup raw pepitas (pumpkin seeds)
1/2 cup raw sunflower seeds
1/2 cup raw sesame seeds
1/4 heaping tsp. ground cinnamon

Preheat the oven to 365°F (185°C) and have a baking sheet lined with parchment paper ready.
 
In a small mixing bowl, whisk to combine the canola oil and the honey. Set aside.

In a large mixing bowl combine the oats, almonds, pepitas, sunflower and sesame seeds and cinnamon and mix to combine. Add the honey mixture to the seeds bowl and stir everything to coat. Spread the mixture in an even layer on the baking sheet and bake in the middle rack of the oven. Bake for about 16 minutes, stirring mid-way, until golden brown.

Remove from the oven and allow to cool completely! The granola will crisp up as it cools. Store in an airtight container or a sealed glass jar for weeks.