HOME FLIP		PEANUT BUTTER CAKE (Taken from Recipes to the Rescue) - free of diary products, wheat, yeast, sugar, corn, soy, orange and nightshades – Ingredients: 1 cup brown rice flour 1 teaspoon bicarb soda 2 teaspoons cream of tartar 1/4/ cup walnut pieces, chopped 1 apple, grated ½ cup peanut butter ½ cup honey 1 teaspoon vanilla 2 eggs, beaten Icing: ½ cup peanut butter ¼ cup honey ¼ cup carob powder 1 teaspoon vanilla hot water – to make a spreadable consistency Method: Sift together flour, bicarb soda and cream of tartar. Stir in walnuts and apple. In a separate bowl, combine peanut butter, honey, vanilla and eggs. Combine peanut butter mixture with flour. Bake in a lightly greased small cake tin for 20-25 minutes (or until inserted skewer comes out clean) on 200 degrees C. Allow cake to cool in tin before turning out on a wire rack to cool further. To make icing, combine all ingredients and mix well until smooth. Cake is lovely served warm.