Spiced Paleo Cake
This is a great tasting spiced paleo cake full of goodness! We introduced it in our December newsletter as a Christmas cake but it is great all year round! You can also mix it up and give it a chocolate twist using our Blendz Balance and Enliven.
- 1 cup Almond Meal
- 1 cup Dates pitted
- 2 tbsp Coconut Flour
- 1 tsp Cinnamon Verum
- 1 tsp Ginger powder
- 1 tsp Nutmeg powder
- 1 tsp bicarb soda
- 1 tbsp orange zest
- 3 eggs
- 2 tbs Chia Seed
- 1/2 cup fitered water
- 1/2 cup chopped prunes
- 1/2 cup chopped apricots
- 1/2 chopped figs
- 1/2 cup Antioxidant Berry Mix - Cranberries, Blueberries and Goji Berries
- 1/2 cup of either walnuts or pecans
- 1/2 cup fresh squeezed orange juice
- Pinch of quality salt
- 2 tbsp Olive Oil
- 2 tbsp Apple Cider Vinegar
Preheat oven to 180 degrees.
Soak the Chia seeds in the water and set aside to thicken.
Soak fruit (except dates) in the orange juice (or alcohol).
Place Almond Meal and Dates in processor until combined and finely ground.
Add dry ingredients: Spices, coconut flour, soda, and salt with the zest also. Blend together.
In a separate bowl combine the eggs, ACV, Oil and Chia gel and whisk together.
Tip dry mix into wet mix and fold through well.
Add soaked fruit and its liquid and stir through.Scrape into lined loaf tin.
Bake 35-40 mins or until skewer come out clean
Cool on rack and serve.
For a chocolate twist: add 1/4 cup Blendz Balance and Enliven - Raw Cacao and true cinnamon verum blend and omit the cinnamon listed above.
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