Cream

1/3 cup coconut oil

1 ½ cup sugar

1 ripe banana

Sift

2 cups gluten free flour

1 tsp soda

½ tsp salt

Stir together

1 cup coconut milk

4 cups chopped and stewed rhubarb (Stew rhubarb in microwave for 10 minutes or more before adding to other cake ingredients.)

Combine all above ingredients in large bowl and mix together. Spread mixture in parchment lined 9 inch by 13 inch pan.

Topping Recipe

Mix

3 tsp cinnamon

2/3 cup sugar

¼ cup coconut oil

Sprinkle topping evenly over cake.

Bake at 350 degrees for 45-55minutes.

© Victoria Gilleland, 2015

Give me a call today (425) 686-4498 to learn about how you can have healthy digestion today!

Dr. Ellie Heintze, ND, LAc, is a naturopathic doctor and acupuncturist specializing in IBS, Migraine relief, and digestive health. For more information about the clinic, visit: startingpointacupuncture.com