I really want to participate in a monthly blog sharing called, “Go Ahead Honey, It’s Gluten-Free“, and the due date for the recipe is tomorrow. I have already write the recipe, tested it, and photographed it. That’s not the problem. The problem is this write-up. I need to crop the photo, type in the recipe and publish it. The issue being, I have a concussion! And I feel… not so great. I bonked my head on my husband’s roof rack when borrowing his car. Not fun. The doctor said I would get better when I got better- today is day 4. I already went to the chiropractor and tomorrow I have craniosacral. A few minutes ago I decided chocolate and sugar would make me feel better so I had some Food for Life chocolate chips. FYI: chocolate chips do not mitigate the symptoms of a concussion (I think we all saw that coming).

Back to the bars… They can be cut with cookie cutters…

And baked as cupcakes too…

So what do they taste like?

Soft and nice like a cake, a bit dense and moist- so they don’t fall apart. Sweet but not really a dessert. I consider them in the snack category rather than a treat, but they aren’t savory.

I realize you might not have egg white protein powder and I really don’t know how to sub for that. I use it a lot in recipes, so if you buy some you will have more opportunities coming up to use it. Rice protein or whey protein may work… or some coconut flour- but none of those ideas have been tested.

So, in my opinion these cakes are delicious and they travel nicely. Here are two variations:

Grain-Free Travel Cakes Recipe
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3/4 cup mashed banana (about 2)- ripe but not too soft
1/2 cup cooked mashed Hannah Yam (white sweet potato, I don’t know how the orange ones would be but most likely fine)
1 egg
1 teaspoon vanilla extract
2 tablespoons sunflower butter (unsweetened)
3 tablespoons egg white protein powder- plain, packed (NOW brand is gluten-free)
1/2 teaspoon baking soda
pinch salt

Variation 1: 2 tablespoons of cacao nibs (and/or other nuts and dried fruit)- add to batter at end
Variation 2: zest of 1 lemon and 1/2 cup freeze dried strawberries – ground into dust- stirred into the batter

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Preheat the oven to 350 degrees F. Prepare an 8×8 or 9×9 baking pan- round or square with parchment paper and grease.

Mix everything together- you know, start at the top of the list and work your way down.

Smooth the batter into the baking pan and bake for about 35 minutes. The top will be gold and still have some give when you touch it. I have found some pans – thin metal- bake faster than ceramic or glass. Just check it at 30 minutes and go from there.

Cool the cake completely before cutting and keep refrigerated after that.

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I am sharing this recipe on Go Ahead Honey It’s Gluten-Free,