1 cup light olive oil
2 cups xylitol (sugar replacement of your choice)
2 ½ cups cantaloupe puree (blended)
3 cups gluten-free flour (I make my own blend***)
1 tsp baking soda
¾ tsp baking powder
Salt to taste
2 tsp fine cinnamon
½ tsp fine ginger
Bake at 180 for approximately 1 hour or till brown and firm
½ cup water
1 cup xylitol (sugar replacement of your choice)
4 Tblspns butter
2 Tblspns lemon juice
Pinch of salt
1 large stick cinnamon
1 tsp fine cinnamon
1 cup cantaloupe pieces
Boil till thick and reduced.
Remove stick cinnamon and mash fruit (as fine as you like)
Return to the stove and once bubbling add ½ cup cream
Boil till you get a sticky like consistency.
Cool for 5 mins then pour over the cake.
Refrigerate for 30 mins before serving.
Caashifa’s Gluten Free Flour Blend***
1 cup rice flour
1 cup tapioca flour
1 cup coconut flour
1 cup nut / seed flour of your choice (I usually use almond)
1/4 cup arrowroot flour
3.5 tsp xantham gum
Sift all the flours together 3 times and store in an airtight container in the fridge.
Prepared, tried and tested by: Caashifa Adams Young
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