This cake recipe is Vegan and Gluten Free and has no oil, which means it's less calorific but lovely and moist and completely enjoyable. There's no refined sugar but there is raw cane sugar, which takes a bit longer for the body to process and so means the GI will be lower than if it was made with refined sugars. You do NOT have to avoid cake if you eat cakes like this but you still want to eat healthily, you can enjoy them on a calorie controlled diet and still lose weight, just as I have been doing.
This is the first time I have made this cake and it is still in the oven, while I write this and that's why I will have to update this blog with a picture later.
1/ Preheat the oven to 180 degrees Celsius.
2/ Take a 9" x 9" square brownie tin, line with grease proof paper.
3/ Place the following ingredients into a blender:
1 x Cup of water
1 x Cup of Biona Apple Puree
1 x Cup and a 1/2 cups of Buckwheat Flour
1 x Cup of Raw Cane Sugar
1/4 teaspoon of salt
1/2 a teaspoon of Bicarbonate of Soda
1 x teaspoon of Doves Farm Gluten Free Baking Powder.
1 x teaspoon of Vanilla Extract
A pinch of ginger.
1/2 of the contents of a Classic Yogi Tea teabag.
4/ Blend it all together, I use the smoothie setting on my blender.
5/ Meanwhile, cut up two small apples into chunks, I like to leave the skins on..
6/ Then pour the whole mixture into the brownie tin and lovingly sprinkle the apple chunks randomly but evenly on top, then sprinkle some cinnamon and sugar over the top.
7/ Cook for 20 minutes. After 20 minutes, carefully cover the pan with foil and cook for another 10 minutes.
Don't forget, you can buy all the ingredients you need in our shop, online and instore.
Enjoy but if you can't be bothered to make them yourself, just pay us a visit in Shepton Mallet and we will make them for you.
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