Wet ingredients:
1/3 cup flax seed meal or ground flax seeds
1 cup granulated sugar (sucanat, palm, or maple)
1 & 1/2 cup quinoa flour or ground quinoa or finely ground almonds
1 & 1/4 cup water (use just 1 cup water if using almonds)
1/3 cup organic coconut oil
1/4 vanilla bean pod or caviar
Dry ingredients:
1 cup buckwheat flour
3/4 teaspoon baking soda
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 teaspoon pumpkin pie spice (cinnamon, ginger, cloves, nutmeg blend)
Last ingredient:
3 tablespoons apple cider vinegar or lemon juice
1) Preheat oven to 350F and grease 11x7x2", 8x8", or 9" round pan.
2) Place wet ingredients in food processor and process for 5 minutes.
3) Place dry ingredients in separate bowl and stir together.
4) Pour wet mixture into bowl containing dry mix and stir together, making sure to scrape bottom of bowl.
5) Make sure oven is preheated and pan is prepared.
6) Add last ingredient to bowl and gently fold in using rubber or silicone spatula. This is when the cake will begin to rise, so be careful not to over mix.
7) Pour cake batter into pan and gently smooth out or ease batter into sides of pan if needed.
8) Sprinkle with additional sucanat if desired.
9) Place cake into oven and bake for 25-30 minutes or until cake is done.
If you'd like to add a cup of raisins or other add-in,
- soak dehydrated-fruit for 10 minutes and then drain
- increase baking soda to 1 teaspoon
- add 1 cup of your choice fruit, nibs, nuts, etc., and stir in before adding vinegar or lemon juice
- increase vinegar or lemon juice to 1/4 cup
Enjoy!
This cake is grain-free, gluten-free, corn-free, rice-free, dairy-free, casein-free, bean-free, soy-free, egg-free, potato-free, nightshade-free, and xanthan gum-free.
It can be made yeast-free by using lemon juice instead of apple cider vinegar.
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