Oat&Banana Skillet Cookies

Makes 10-12 cookies:
Rolled oats (60g)
Quinoa flour (20g)
Maple syrup (2 tbsp)
Banana (1, mashed)
Nuts (2 tbsp, chopped)
Vanilla extract (1/2 tsp)
Cinnamon (1 tsp)
Baking soda (1/2 tsp)
Baking powder (1/2 tsp)
Unrefined coconut oil (3 tsp, for cooking)

1) In a bowl, mix together all of the dry ingredients.
2) In another bowl, mash the banana, add the maple and the vanilla.
3) Stir the wet into the dry until just combined. The batter should be thick.
4) Heat a skillet over med-low heat and add 2 tsp of coconut oil.
5) Spoon the batter into the pan and press down lightly.
6) Cook until the bottoms are golden brown and then flip.
7) Repeat the process with the rest of the dough.
8) Place on a cooling rack, and they will firm up a bit more once cooled.

Cassava Cake

Makes 1 cake:
Non-hydrogenated margarine (100g)
Muscovado sugar (100g)
Rice flour (150g)
Cassava flour (80g)
Coconut (20g - grated)
Baking powder (2 tsp)
Soy cream (100 ml)
Egg (1 - organic or free range)
Cinnamon (1 tsp)
Vanilla extract (1 tsp)

1) Preheat oven to 175C/350F.
2) Lightly oil a baking pan and set aside.
3) In a large bowl, combine margarine and sugar.
4) Add the egg, flours, coconut, baking powder, soy, vanilla and cinnamon and beat for 2 minutes. Pour batter into prepared pan.
6) Bake until a toothpick inserted in the middle comes out clean, 35 to 40 minutes. Set aside to let cool for 15 minutes, remove from pan and let cool completely.