by Joshua Gefroh
Gluten is a digestive problem for many people these days. I'm not a fan of depleted, refined and rancid flour products. These are usually combined with other depleted, refined and unnatural ingredients. Yet, they have become the normal and largely accpeted foods. Cutting out gluten is often beneficial simply because you get rid of these other factors. If you do eat gluten, eat whole products in their most natural states. If you are affected by gluten, choose the most natural gluten-free products. This cake is light and easy to eat after a meal - like most of my after dinner sweets.
(gluten free, serves 8)
- 2/3 cup dried coconut flakes
- 1/2 cup almonds, coarsely chopped
- 1/2 cup sunflower seeds
- 2T flax seeds, ground
- 2T carob powder
- 1/2-3/4 cup cocoa powder (unsweetened chocolate powder)
- 1/2 cup sun dried cane sugar
- 1/2 tsp baking powder (aluminum free)
- 1/2 tsp agar powder (not flakes) - optional
- 1/2 tsp sea salt
- 5 eggs
- 1/2 cup coconut oil
- 1/2 cup organic yogurt
1. Preheat your oven to 180°C (350°F). Oil your cake pan (approximately 8"x12" or 10" round) with coconut oil.
2. In a food processor, grind together the coconut, almonds, sunflower seeds and flax, until well ground. You may need to stop the processor a few times and push the ingredients down. Alternatively, you could use a coffee bean or spice grinder and grind smaller portions. It is also possible to buy pre-ground products, such as almond meal.
3. Mix together the ground nuts/seeds with the remaining dry ingredients.
4. Mix together all of the wet ingredients.
5. Combine the wet and dry ingredients, pouring the wet into the dry.
6. Pour into your oiled cake pan and bake for approximately 40 minutes at 180°C (350°F). Stick a dry toothpick in the centre to test - it comes out clean when finished.
7. Top with your favorite frosting, or marmalade...
... And enjoy!!