There are recipes and then there are recipes… and then there’s the energy and attention people put into the books they create. I can say I have hundreds of cookbooks and I always end up going back to them, and they’re usually the oldest ones… Especially when it comes to vegetarian recipes, there’s very little that’s really good available, where the recipes work and are absolutely delicious.

Aran from the blog Cannelle et Vanille isn't vegetarian, but you can find wonderful gluten-free cake and bread recipes in her book (I've made some and they all surprised me). The best part is that you'll want to make everything; the pictures are beautiful and the final recipes are delicious.

Here's an adaptation of the banana cake recipe 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 of sugar (I used coconut sugar)

3 eggs

1 tablespoon of freshly grated ginger

2 tsp vanilla

1 cup almond flour

3/4 cup brown rice flour

1 teaspoon of cardamom

1/2 teaspoon of cinnamon

1/2 teaspoon of salt

1/2 tsp baking soda

1/2 cup of sunflower seeds

Preparation

Preheat the oven to 180ºC. Grease a loaf pan with olive oil. Set aside.

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

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

Place the batter in the prepared pan. 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 brown and cooked through. Cut into slices and experience the nutritional and satisfying difference of a cake made with whole-wheat flour.

Recipe adapted from Aran Goyoaga's new book .