Banana & Raspberry Breakfast CAKE

Gluten Free, Dairy Free, Low FODMAP Friendly

Servings: 8

Total time: 45 minutes


  • 3 cups of oatsBreakfast Cake
  • 2 tbsp of ground linseed (AKA flaxseed)
  • 2 large *bananas
  • 2 cups dairy free milk (I use almond milk)
  • ½ cup flaked almonds
  • 1 cup raspberries (fresh or frozen)
  • ½ cup maple syrup
  • 1 tbsp ground cinnamon
  • 3 tbsp of coconut oil
  • 1 tsp baking powder



  1. Preheat fan oven to 180°C
  2. Line a square dish or baking tray with baking paper
  3. Melt the coconut oil in a pan or microwave
  4. Mash the bananas in a bowl with a fork
  5. Add all the ingredients together in a large bowl and mix it up!
  6. Pour the mix into the dish and pop into the oven on a middle shelf for 35 minutes

*When on the low FODMAP diet it is better to eat bananas that are not too ripe (still a little green is a good thing). The mashing process will take a little more muscle action, but your stomach will thank you for it.

Storing: Once cooled, slice up and store in an airtight container for up to 5 days or in the freezer for 6 months. Defrost in the fridge overnight ready for the next morning.

Tasty Tip: Warm a slice in the microwave for 1 minute and top with a dollop of lactose free yoghurt or a splash of dairy free milk…. guilt-free breakfast cake! 

 Breakfast Cake bowl



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