This weeks IHS favourite is a cracker from Edelle O’Doherty, marketing assistant and soon-to-graduate Nutritional Therapist. Her family love this wheat, refined sugar and dairy free cake, which might be free from nasties but is packed full of flavour. Its a great alternative to commercial cakes when you all just fancy a bit of a treat. Just don’t expect it to last very long!! The original recipe is from the Facebook page ‘Clean Eating Recipes for a Healthier Family’, which contains lots of similarly delicious potential family favourites.
1.5 cups oats blended (for nut free version) OR 1.5 cups almond meal (for gluten free version)
250 grams pitted dates soaked in boiling water for at least 10 minutes
3 Tbsp coconut oil
1 Tbsp pure maple (or more for a sweeter version)
1 tsp vanilla extract
1.5 tsp baking powder
1 tsp bicarb soda
Handful crushed walnuts to serve to top once cooked (omit if wanting nut free version)
1/2 cup coconut milk
3-4 tbsp pure maple syrup or to taste
Splash of vanilla essence
1. Preheat oven to 160 degrees (320f).
2. Mix cake ingredients (excluding walnuts) in a blender and pour into a cake tin lined with baking paper. Cook for 25-35 mins (nut free will cook quicker, gluten free may take a little longer) or until skewer inserted comes out clean.
3. Mix caramel ingredients into a saucepan and bring to boil. Stir continuously and allow to simmer for about 10-15 mins or until caramel becomes thicker. The longer you cook for, the darker the colour and the thicker & sweeter the sauce becomes.
4. Allow cake to stand for 5 mins before removing. Sprinkle with walnuts for extra crunch if desired.