This recipe from Kevin at Matakana SuperFoods is a crowd favourite and a perfect treat for the festive time of year. The recipe is easy and very forgiving, so will allow for substitutions to suit your dietary requirements. For example you can switch the wholemeal spelt flour to a gluten free flour such as buckwheat flour or brown rice flour, or to a grain free flour like almond meal. (also see Kevin's plant powered peeps interview here)
I like to serve it with a dollop of homemade coconut custard, and some strawberries and cherries (which are very much in season right now in the southern hemisphere). Alongside an organic chai tea and of course some wonderful company.
Serves 10-12 using a 22-24cm (8-9") pan
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Always use certified organic ingredients where possible
100g dried apricots or dates
150g pure coconut sugar
2 c water
1 c & 1/3 c coconut oil
50g walnuts, chopped
3 Tbsp chia seeds mixed with 9 Tbsp water (to make 3 'chia eggs')
1 c coconut flour
2 c wholemeal spelt flour (or a gluten free alternative such as rice flour, buckwheat flour, or almond flour)
1 tsp aluminium free baking powder
1/2 c wheatgerm or oat-bran (optional)
1/2 c almond flour
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
When quite cool stir in the oil, walnuts, chia eggs, then flours, wheatgerm (if using) and almond meal. Mix well.
Grease and line a cake tin.
Turn the cake mix into the tin and smooth the top.
Bake at 160C for between 1 & 1/2 - 2 hours or until a skewer comes out clean.
This cake will keep in a sealed container for up to a week. Otherwise slice it into individual servings and put them in a sealed container in the freezer for up to three months. Simply pull a few slices out the day before you need it.
I'm enjoying this with some homemade coconut custard, strawberries and cherries right now (which are very much in season here in the southern hemisphere). Alongside an organic chai tea and of course some fabulous friends and family.
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