More cake. I know. We had cake last thursday, but there was a bowl of figs on our bench ripening fast and Pete asked 'can you please make a cake with these?' I don't need much prompting to get baking. So, this is a cake of sorts. Another egg free version. And might I say quite a delicious one. The apple puree means it is very moist and the cooked figs are like jam, the almonds and chia seeds add crunch and texture. I told you it's yummy. With some custard you could have it for dessert. Happy cooking x
Ingredients
1/2 cup of unsweetened apple puree
6 walnut sized figs roughly chopped
2 cups of white spelt flour
2 tsp baking powder
1/2 - 1 tsp ground ginger
1 tbsp maple syrup
1 tbsp maple syrup, extra
1 tbsp apple cider vinegar
1/2 cup melted coconut oil
1/4 cup milk of your choice
1 tbsp chopped raw almonds
1/2 tbsp black chia seeds
To make
Preheat oven to 180 C.
Prepare small loaf tin, grease and line the bottom (I used 22cm x 12cm)
Place flour, baking powder and ginger in a mixing bowl and stir to combine.
Add in apple puree, figs, milk, coconut oil, 1 tbsp maple syrup, apple cider vinegar and stir until combined.
Pour into prepared tin and sprinkle top with almonds and chia seeds, then drizzle 1 tbsp maple syrup over the top. Come to think of it shredded coconut would be nice on the top too!
Bake for 40 minutes or until golden and when skewer is inserted it comes out clean.
I like this flavor very much that's why I also like your delicious recipe of sugar free cakes.
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This sounds divine! Too bad it's almost Summer in the U.S. I printed it and will make it in the Fall for sure!
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