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Export 10 ingredients for grocery delivery
Step 1
Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper and grease it with coconut oil.
Step 2
In a large bowl, mix together the dry ingredients: white rice flour, brown rice flour, tigernut flour, tapioca, and baking powder.
Step 3
Melt coconut cream over low heat in a medium pot. Stir until smooth. Let it cool down a bit. Once the coconut cream has cooled down a bit, blend it with 80 ml rice milk and 100 g banana.
Step 4
Pour the blended banana mixture over the dry ingredients, add agave syrup, and mix everything together with a hand mixer until properly combined. Adjust sweetness if needed.
Step 5
Gently fold in fresh blueberries.
Step 6
Pour the batter into the prepared cake tin and bake for approx. 40-42 minutes.
Step 7
Remove from the oven and let it cool down.
Step 8
Lightly dust it with powdered sugar or powdered xylitol and decorate with blueberries.
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