October 3, 2020 / Lyn Jones / 0 Comments
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!
May 7, 2017 / Lyn Jones / 0 Comments
Makes 12 slices
1.5 cups sugar (separated)
1 cup whole wheat pastry flour (try brown rice flour) – fine ground
2 cups plain flour
1.5 tsp gr cinnamon
1 tsp BP
6 egg whites
1 cup unsweetened applesauce
1 tsp vanilla extract
3 medium apples – peeled, cored & finely chopped
1/2 cup chopped walnuts
1 cup raisins
Preheat oven to 350 degrees F. Spray a 10″ bundt pan with cooking spray and set aside.
In largest bowl, stir tog 1 cup of the sugar, with rest of drys.
In another large bowl beat the egg whites with clean dry beaters until soft peaks form. Slowly beat in the remaining 1/2 cup sugar. Slowly beat in the applesauce & vanilla.
Then slowly beat in about 1/4 of the dry mixture.
Fold the egg whites into the remaining drys. Then fold in the apples, walnuts & raisins.
Pour batter into prepared tin, bake 1 hour then leave to cool in pan for 10 mins.
Invert onto a platter, remove from pan and cool slightly.
Sift icing sugar if desired and serve warm.