carob sponge cake

Add 2 cups of non-gluten flour of your choice.
Add half of a cup of carob and amaranth flour mixture and gluten free backing powder ( 1 package - circa 20 grams).
Add one cup of sugar.
You can also add a little vanilla. 

Heat up half of a cup of coconut oil to make liquid and let it cool for a while. 
Finally add 4 shredded apples or 2 apples and 2 pears and stir well along with coconut oil to make a dough. 
Pour it in the rounded baking tray  and bake on 180 Celsius degree  temperature for an hour. 
After taking out from oven leave it cool. 

BON APETIT