GLUTEN-FREE PEAR AND APPLE CINNAMON CAKE WITH CACAO NIBS

GLUTEN-FREE PEAR AND APPLE CINNAMON CAKE WITH CACAO NIBS

August 20, 2015

GLUTEN-FREE PEAR AND APPLE CINNAMON CAKE WITH CACAO NIBS

I love to use up my left over almond meal from our almond milk for smoothies. It seems a waste to toss it, so we weave it into new recipes all the time. This is a delicious moist cake that is gluten - free, and sugar free (if you don't use the honey). I like the flavour of the honey in this, but it is optional. Just replace it with a little more xylitol.

Having this kind of healthy cake made in the evening and on hand for breakfast is fantastic if I need to run. It's just as good for afternoon tea - it's one of those versatile cakes! The cacao nibs add a surprise to the texture and work with the sultanas, apple, pear and walnuts.

I've chosen to make this recipe into a 25cm round tin, but can also be made into muffins, or a slab.

INGREDIENTS
  • 2 cups Almond Meal
  • 2/3 cup Quinoa Flour
  • 1 tbsp Butter
  • 1 tbsp Coconut Oil melted (you do not have to use butter)
  • Walnuts hand crushed
  • 3/4 cup Sultanas
  • Apples and Pears 2 of each
  • 2/3 cup Xylitol (Low GI, low calorie healthy sugar alternative)
  • 1 cup raw Cacao Nibs
  • 1 tbsp Honey (optional)
  • 1/2 cup Yoghurt
  • A pinch of Baking Powder
  • A pinch of Himalayan Salt
  • Cinnamon for the top
INSTRUCTIONS
  1. Peel and chop the apples and pears into small square chunks and place in boiling water to cook. These will cook whilst you are preparing the rest of the ingredients. Takes 10-15 mins. (Do not fully cook).
  2. Add the dry ingredients together - almond meal, quinoa flour, baking powder, xylitol, salt.
  3. Low temp. melt the butter and coconut oil, briefly whisk the eggs together. Mix into to the dry ingredients.
  4. Add the honey, yoghurt, walnuts, cacao nibs and sultanas. Check the texture you prefer.
  5. Add the cooked fruit.
  6. If it looks too wet, add more quinoa flour- but I do like it on the moist side.
  7. Grab your cake tin, and line it with baking paper. It needs to be filled at around 30mm in thickness. It is not going to rise as it is not made with self-raising flour, so the height will be similar to when you fill the tin.
  8. Sprinkle with cinnamon.
  9. Cook at 180 deg.C for around an hour testing it with a skewer. Make sure it looks a little browned on top before you remove it from the oven. Serve as is or with yoghurt! Enjoy! 



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