HIGH PROTEIN LUMBERJACK CAKE
Delicious served hot with a little yoghurt!
3 medium apples, chopped
1 c dates, chopped
1 tsp bicarb
1 c boiling water
50g almond butter
1 tab Stevia or 1/4 c zylitol
1 egg
1c (coconut)* or other vegan flour
1/4c coconut* Protein Superfood
1c shredded coconut*
opt walnuts
* too much coconut for Lyn – I used chickpea & millet (which too textured)
1. Place apples, dates, bicarb & boiling water into a bowl – sit 5 mins.
2. In another bowl cream stevia & almond butter together. Add egg, coconut flour & coconut PS.
3. Drain apple/date mixture – keep liquid if too dry. Add shredded coconut & syrup if needed.
4. Place onto baking tray or loaf/cake tin, lined with baking paper – tin about 20 cm x 10 cm or adjust oven. temp or time. In a loaf tin, 180 degrees for 20 mins (Lyn’s took 250 with chickpea flour).
NOTES: I used 1/2 c zylitol – way too sweet. Also added walnuts – good!