There are recipes and recipes... and there is also the energy and attention that people put into the books they create. I can tell you that I have hundreds of cookbooks and I always end up turning to the same ones, and they're usually the oldest ones... Especially when it comes to vegetarian recipes, there are very few really good ones available, where the recipes work and are absolutely delicious.

Aran from the blog Cannelle et Vanille is not a vegetarian, but you can find wonderful gluten-free bread and cake recipes in her book (I've already made a few and they all surprised me). The best thing is that you feel like making everything, the pictures are beautiful and the final recipes delicious.

Here's an adaptation of the banana cake from Aran's book.

Ingredients

1 /2 cup of olive oil

4 ripe bananas, peeled (you will mash 3 and decorate with the 4th) 

3/4 cup sugar (I used coconut sugar)

3 eggs

1 tablespoon freshly grated ginger

2 teaspoons vanilla

1 cup almond flour

3/4 cup brown rice flour

1 teaspoon of cardamom

1/2 teaspoon cinnamon 

1/2 teaspoon salt

1/2 teaspoon bicarbonate of soda

1/2 cup sunflower seeds

Preparation

Heat the oven to 180ºC. Grease a loaf tin with olive oil. Set aside.

Crush 3 of the bananas in a medium bowl. Add the oil, sugar, eggs, ginger and vanilla and mix until smooth.

In a large bowl, combine the flours, salt and bicarbonate. Add the banana mixture and mix well. Add the sunflower seeds and mix in.

Pour the batter into the prepared tin. Decorate with the remaining sliced banana and sprinkle with more seeds if desired. Bake for 50 to 55 minutes or until the cake is golden and cooked on the inside. Cut into slices and feel the nutritional and satiating difference of a cake in which the flour is "whole" - whole and complete.

Recipe adapted from the new book by Aran Goyoaga