Acupressure Points for Kids

Easy Bake Gluten Free Banana-Blueberry Cake

One day I came across this Gluten Free Banana muffin mix while shopping at my local Aldi’s. Looking at the ingredients,?I was convinced that this product is worth a try. With this premix, I can upgrade it into an easy bake gluten free banana-blueberry cake.

I am not of a baker type, especially when it comes to baking?a cake made from scratch. I used to bake good in the past but since I started to gain weight, I just abandoned the idea of baking and eating. Yes, I stopped eating cakes, bread, soda/pop, juice, and sweet pastry. But the weight is not budging off even if I added 1-hour exercise a day.

While I was still shopping there at Aldi’s, I was already thinking of how I could spice up this muffin mix to make it into a better and delicious cake. Then I remembered suddenly that I could load it up with a lot of blueberries. Yes, blueberries! I still have some from last year’s pick from the orchard in Indiana sitting in the freezer, almost forgotten that I have frozen them! Maybe this is the best time to use them up since blueberry picking season is coming soon. We need to consume these before the next scheduled picking, I don’t want to miss the joy and fun of doing it.

I also happen to buy a box of crunchy flaxseed/chia seed cereal that same day. This could make a good addition to the cake I was thinking of making. The cereal looked like miniature rice puffs and if I top this to my cake, it might look and taste awesome … ?just a thought of it 🙂

Well, it turned out that I only needed 3 ingredients to the premix.

  • 3 cups plump frozen blueberries
  • 1 teaspoon flour
  • 3?tablespoon of flaxseed/chia seed cereal

I prepared the gluten free banana premix in a bowl as instructed. I prepared the 3 cups of frozen blueberries sprinkled with 1 teaspoon of flour to coat it, and I added it to the batter. I poured the batter into the round salad master?deep-dish pizza pan (to experiment how it will come out in this pan) and sprinkled the batter with the crunchy flaxseed/chia seed cereal and baked the cake for 30 minutes at 350F.

And that was it! Super duper easy to make.

The finished product? YUMMY…… According to my #1 taste-taster, Hannah. She ate 3 slices total that day. She specifically instructed me that all leftovers will be saved only for her for the next day. Wow, my girl did not want to share! But I gave some to my daughter’s piano teacher to see how she’d liked it, she later texted me that she loved the cake very much!

I would say that this cake is very delicious, light?and does not have that cakey feel in the mouth. The sweet blueberries made the cake smells fresh, fruity, and surprisingly not too sweet to eat.

Here is a picture of my newly discovered light banana-blueberry cake.

Gluten Free easy Banana-Blueberry Cake


Easy Bake Gluten Free Banana-Blueberry Cake


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