[recipe] Makes 1 loaf | 60 mins wo-to-go
This is one of those recipes that not only boosts your beautifood intake but helps you feel good whilst making and eating it! It is a moist, more-ish cake filled with nutrient rich goodies. The only ‘added’ sugar comes from 2 tblspns of honey as the dates are cooked down til icky & sticky + sultanas are added to sweeten. It’s gluten free because quinoa and almond flours are used and what’s more there is a cup of finely grated carrot – that cannot be seen or tasted but provides vitamin A & fibre and keeps it moist.
This beauty bar cake offers your skin nutrients to help fight wrinkles & look radiant. It’s wholesome ingredients keep you feeling fuller longer, after giving you an initial boost of energy….it is a ‘slow release cake.’
1 cup dates – pitted and chopped + water
1 tspn baking soda
1/4 cup healthy ‘mild tasting’ oil – eg rice bran
2 tblspn honey
1 cup finely grated carrot – don’t peel – pressed well into the cup.
1 cup quinoa flour
1 cup almond meal / flour
2 tspn cinnamon
2 tspn baking powder
1 cup sultanas
Turn oven on 180C. Line a bar loaf tin with baking paper. I use a long thin cake tin so i get a ‘perfect’ little piece, you can also use the traditional loaf tin.
1. Add dates, water and baking soda to saucepan. Cook til dates are soft and water has evaporated. Mash. Cool. [If the dates are not soft then add more water and keep cooking.]
2. Add oil, eggs honey to date mix. Beat by hand til well combined.
3. Stir in carrots.
4. In a medium size bowl, add quinoa and almond flours, cinnamon and baking powder. Run a large ballon whisk thru to well combine dry ingredients.
5. Add sultana’s, ensure they are well coated in the flours so they don’t clump.
6. Add the wet mixture to the dry mixture.
7. Mix gently til just combined.
8. Pour in to lined bar loaf tin, bang on bench top to remove air bubble and level surface. Cook for 45minutes. If using a loaf tin as opposed to a bar loaf tin – it may take a little longer to cook.
9. Cool. Turn out. Store in an air tight container at room temperature or slice into thick pieces and freeze for the week’s snacks.
TIPS & TRICKS
– Quinoa flour as an unusual, almost bitter taste but when combined with these ingredients little of that taste comes through on baking.
– If you are not concerned about gluten then substitute back Wholemeal Spelt or regular flour.
– FYI – Baking soda is added to deepen the colour of the ‘crumb’.
– To line a bar tin, I simply use one piece to come up both the long sides – ie ends are free. It is enough to get the cake out so you don’t have to fiddle with cutting or sticking down more pieces with melted butter etc.
– Use the ‘clean’ skewer test to ensure the cake is cooked.
– My little girl devoured this recipe – where as my son left it alone, as he does with chocolate and half the sweet things put in front of him.
– If your school has a no nuts policy then substitute the almond meal with flour, or like me, sometimes forget!