2 tsps Avocado Oil
2 tbsps Coconut Sugar
1/2 Green Tomato (chopped, drained)
1/4 tsp Cinnamon
1/8 tsp Nutmeg
1/8 tsp Baking Soda
1/4 cup All Purpose Gluten-Free Flour
1 tbsp Raisins
1 tbsp Walnuts (chopped)
1. Preheat oven to 350ºF (175ºC) and line a cake pan with parchment paper.
2. In a mixing bowl, whisk together the avocado oil, sugar, and eggs. Fold in the green tomatoes, cinnamon, nutmeg, baking soda, and flour.
3. Stir in the raisins and walnuts until well combined. Place in the oven and bake for 40 to 45 minutes or until golden brown and cooked through.
4. Remove from oven and let cool before serving. Enjoy!
One green tomato is equal to one cup of chopped and drained green tomato.
Use a nine-inch cake pan to make 8 servings.
Refrigerate in an airtight container for up to three to four days.
One serving is equal to one slice of cake.
All Purpose Gluten-Free Flour
This recipe was developed and tested using Bob’s Red Mill All-Purpose Gluten-Free Flour. Results may vary if using another type of flour.
- Cook Time: 45 minutes
- Serving Size: 1
- Calories: 397
- Sugar: 27g
- Sodium: 186mg
- Fat: 16g
- Carbohydrates: 63g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 47mg