Saturday, March 4, 2017

Feel Good Cake

Not my own recipe this time, but one slightly adapted from the book: Vegetarian Cooking Without (2000).  One of the wonderful books by Barbara Cousins with recipes free from added gluten, sugar, yeast, and dairy products. Check out her website and books!

Gluten, Sugar and Dairy Free Feel Good Cake 
is a recipe full of photo-estrogen's which assist in hormone balancing. But trust me, it is delicious! And you don't need to suffer from hormonal imbalance to appreciate the goodness and sweet cake.

It does have a lot of ingredients, but easy enough to make. 
I prepare in stages.
I make the carrot mix.
A while later I put all the flours in a bowl, and prepare a bowl with the seeds etc.
After baking I cut it in slices and freeze them individually, so I have pieces of cake for a few weeks. It is well worth the effort.

Feel Good Cake
recipe adapted from Barbara Cousin's Book Cooking Without

Feel good Cake  (adapted from recipe by Barbara Cousins)

Put in a small saucepan:

  • 125 grams of slices carrots
  • 1 and 1/4 cup of water
  • 3 star anise
Bring to the boil, and when carrots are almost soft add
  • 3 tablespoons of linseed

Remove star anise
Blend the now gloppy carrots in a food processor, and blend until smooth.
Add and blend until smooth:
  • 1 and 1/4 cup of soya milk
  • 1/2 cup of sunflower oil (or soya oil if you have it)

Add, and blend until smooth:
  • 90 grams of rice flour
  • 90 grams of soya flour
  • 90 grams of corn flour (fine polenta flour)
  • 1 teaspoon of speculaas spice ( or cinnamon)
  • 2 teaspoons ground liquorice
  • 1 teaspoon fennel seeds

Put the mixture in a large bowl and add:
  • 60 grams of chopped almonds or almost slices
  • 30 grams of dried apple, cur in pieces
  • 60 grams of pumpkin seeds
  • 30 grams sunflower seeds
  • 225 grams of dried fruit (raisins and currants)
    • I used: raisins, sultanas, pieces of unsulphered apricot,  dried dates and mango (soaked and cut into pieces) and 2 table spoons of ground gogi berries

Stir it all gently together and add to a greased - linen sponge cake tin (20cm) or (900 gram)bread tin.
Preheated oven 170C, 325F, gas 3
Bake for 45 minutes.
Then reduce heat to 145C, 290F, gas 1 for another 30 minutes

Eat within 3 days or cut and freeze into small pieces.

Feel Good Cake
recipe adapted from Barbara Cousin's Book Cooking Without
Further reading and links

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