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!

SPICED APPLE & APRICOT MUFFINS

makes 12

1c SR
1/2c wholemeal SR
1/4 tsp cinnamon
1/3c CARNATION Instant Soya Drink Powder
1/4c sugar
60g margarine
1/2c pecan nuts, chopped
1/2c dried apricots, chopped
1/2c grated apple
1 egg
1/2c water
extra pecan nuts
shredded coconut

Sift flours, cinnamon & milk powder into a large bowl, add sugar.
Rub in margarine until it resembles fine breadcrumbs. Add nuts & fruit.

Add combined beaten egg and water. Mix well.

Drop rounded tablespoonsful of mixture into well greased deep muffin pans.
Decorate tops with extra nuts & sprinkle with coconut.

Bake in 200 degrees C oven for 20 mins. Remove from pans. Cool on wire rack.