125gplain gluten free flour blend I use GFA rice free blend B (see NOTES)
50gGF oat flourto make at home - See NOTES
1tspGF baking powder
½tspbicarbonate of soda
¼tspfine sea salt
180gunsalted butter (or DF alternative)softened
75gcoconut palm sugar
85glight soft brown sugar
40gcrunchy peanut butter
35gchopped roasted hazelnuts
120gdark chocolate (or carob) chips/chunks (optional) DF if needed
Base-line a 9 inch/23cm square baking tin with baking paper.
Pre-heat the oven to 180 C/350 F/Gas 4.
Weigh and mix together the flours, cacao, oats, baking powder, bicarbonate of soda and salt, until completely blended (TIP : Weigh into an airtight container and shake vigorously).
In a large mixing bowl, beat together the butter and sugars until pale and light.
Add the egg and vanilla and beat again to blend thoroughly.
Add the dry ingredients, grated courgette/zucchini, peanut butter, hazelnuts and chocolate/carob chips (if using) and fold together until you have an even mixture.
Spoon the batter into the baking tin and smooth the top.
Bake for 20 to 25 minutes until the top is firm to the touch.
Leave the cake in the tin for 20 to 30 minutes, before turning out onto a wire rack to cool completely.
Cut into slices and store in an airtight container.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Gluten Free Alchemist Flour Blend B can be found on the GFA Flours & Flour BlendingPage. If using an alternative flour (particularly one which is heavily rice-based), the texture may be slightly different and more liquid may be required.To make gluten free oat flour at home, place gluten free oats in a blender or grinder and grind until fine.