This cake is the marriage of Sandra Cabot’s Liver Cleansing Carrot Cake and my grandmother’s Apple Tea Cake. It is so simple, nourishing & delicious. You can also swap around the flours to suit you. We have used Teff flour for its incredible nutritional punch. It is the smallest grain in the world and is high in fibre, protein and iron. Enjoy!
Ingredients
1 cup Teff flour (you can also use 50:50 combinations of flours: plain, spelt, almond meal, buckwheat)
3/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon celtic sea salt
1/2 cup coconut sugar (you can use organic brown sugar)
2 organic free-range eggs (soaked chia seeds for an egg free version)
5 tablespoons cld-pressed oil (light olive oil, coconut oil, rice bran oil)
1 cup grated carrot
1 apple, peeled & diced (Sandra uses 400g crushed pineapple – drained & rinsed)
1/4 cup walnuts, chopped (you can also use sunflower seeds for crunch)
* option to add 1/4 cup desiccated coconut (adds a nice flavour)
Method
Preheat oven to 175 C
Thoroughly mix together all ingredients except the carrots, apple & walnuts.
Fold in the carrots, apple & walnuts.
Grease or line a cake tin (usually 20cm circle).
Bake in oven for 35-40 minutes.
* You can purchase Teff flour from organic and health food stores. In Melbourne you can visit Organically Grown, Aunt Maggie’s or Irevive.