July 9, 2020 / Lyn Jones / 0 Comments
Delicious and moist, with fresh orange flavour throughout with some crunchiness from the tasty pumpkin seeds. It is soo good!
Ingredients
1 cup grated zucchini (1 small zucchini, skin on)
1 1/2 cups all-purpose GF flour blend (with xanthan gum or add 1/2 tsp.)
2 Tbsp. ground flaxseed
2 tsp. GF aluminum-free BP
1/2 tsp. GF ground turmeric
1/4 tsp. sea salt
1/3 cup pumpkin seeds
1/2 cup fresh orange juice (about 1 small orange)
1/2 cup roughly chopped dates
2 large eggs
1/4 cup extra virgin olive oil
1/4 cup coconut sugar or sweetener of choice
Grated zest of 1 orange
prepared loaf pan, foil, glad-wrap
Instructions
1. Preheat oven to 350 F and coat 8 1/2 by 4 1/2-inch loaf pan with cooking oil
2. Place zucchini between sheets of paper towel and press out excess moisture. Whisk together flour, flaxseed, BP, turmeric and salt. Add pumpkin seeds and stir to combine.
3. Place juice & dates in high-speed blender until coarsely ground. Add to a bowl with eggs, oil and sugar – whisk to combine. Add wet mixture, zucchini and orange zest to drys, stir til just combined.
4. Transfer batter into loaf pan, smooth out top. Cover loosely with foil. Bake 35 mins then remove foil and bake 25 minutes longer.
5. Cool in pan 10 mins then transfer to rack to cool completely. Store wrapped in glad-wrap.
May 5, 2020 / Lyn Jones / 0 Comments
Ingredients
- 120 g oats
- 150 g spelt flour*
- 1/2 tsp ground cinnamon
- 1 tsp BP
- 1/2 tsp bicarb
- 3 tbsp ground flaxseeds
- 6 tbsp water
For the cooked apples:
- 5 apples (460g)
- 100 ml filtered water
- 2 tbsp apple sauce
- a pinch of ground nutmeg
- 1/2 tsp ground cinnamon
For the date cream:
- 120 g dates
- about 130ml water
- 1/8 tsp vanilla
- 1 tbsp almond butter ( I used white almond butter)
- 1/2 zest of one lemon
- 200 ml of soy milk*
- slivered almonds (optional)
Instructions
- Preheat your oven to 180-200°C. Line your baking try (20x20cm) with some baking paper.
- Soak your ground flaxseeds in a small bowl with the water. Let it sit.
- Blend your oats in a blender or food processor. This way you will get oat flour. Mix your oat flour, spelt flour, cinnamon, BP and bicarb in a bigger bowl.
- In the meantime chop your apples into pieces (they don’t have to be that small) and add them in a medium sized pot. Add the cinnamon, nutmeg, apple sauce and water. Mix and let it simmer for about 15 minutes. But there is no rule here. You can also cook the apples very soft, as you prefer.
- Add your dates to a food processor and add the water, vanilla and almond butter to it. Mix it. Add some of the milk to it as well. You can add the zest of your lemon now as well. Mix again.
- Mix your date-water mixture to your dry ingredients, scrape out your food processor with a spatula. Add the rest of the milk and your soaked flaxseeds. Add half of the cooked apples. Mix with a spoon but don´t overmix it.
- Pour your batter into your baking tin and add the rest of your cooked apples on top. Sprinkle some slivered almonds on top if you like and bake your cake for about 45-50 minutes.
- I prefer my cakes nice and moist. Check your cake after 40 minutes with a toothpick if it is done. Every oven is different so make sure to check your cake after 40 minutes and decide for yourself whether it´s ready or not!
Notes
*you can also use gluten-free flour, like rice flour
*use any kind of plant-based milk you like
Try pomegranate molasses with this.
from https://www.yolcsita.com/2018/09/24/moist-apple-cake-vegan-oil-free-recipe/