Ingredients

250 gr Mulino Marello brown rice flour

50 g organic rapé coconut

Approximately 200 ml of organic rice drink

50 ml corn or rice oil

half a sachet of organic natural yeast

a banana

a jar of vegetable soy or almond yoghurt with mango or tropical flavour

Preparation

In a bowl mix together the brown rice flour, grated coconut and baking powder. Separately, blend the banana in the vegetable drink together with the oil until you obtain a slightly frothy emulsion. Add this smoothie to the mixture, mix and pour into the mold. Cook in the oven at 180 degrees for about 30 minutes. Let the banana and coconut cake cool, spread a generous layer of vegetable fruit yogurt with a knife, decorate with grated coconut and serve.

Curiosity

Making a cake at home in the summer can be daunting. Turning on the oven is the last thing we want and the idea of ​​consuming a dry cake doesn't appeal to us.

So we avoid it, preferring perhaps a packaged ice cream for dessert and gluten free biscuits ready for breakfast in the morning.

This recipe allows you to obtain a soft and fresh dessert with a typically summer flavour. A very genuine dessert obviously suitable for those who follow a conscious and attentive lifestyle. The flavor of coconut satisfies and the tropical fruit vegetable yogurt refreshes and helps combat the heat.

Of course we should turn on the oven, but with this recipe we can solve both breakfast and snack, dessert and that desire for an evening sweet.

A vegetable cake, gluten-free and without added sugar in the dough, which is made quickly and easily.

Recipe by Doctor Isabella Vendrame, food coach psychologist, www.isabellavendrame.com