Carob is an important food source that is good for many diseases. It is also a great alternative to chocolate, high in calcium and fiber, and is a great absorber of nutrition.
This is a great sweet treat, that can be brought out as a showstopper desert for friends and family. A perfect way to indulge without guilt, and encouraging others to enjoy healthy eating too. This recipe was presented on the TTI family health show by Michaela Brown on the 8th January 2023 to watch the video click the link https://www.youtube.com/watch?v=OiOJjGm8Wns
Carob Cake
40-50mins Fills an 8inch cake tin Easy
Ingredients
200g Spelt flour
30g carob powder
1tsp aluminum free baking soda
80ml light olive oil
193ml of room temp water
120g honey
1tbsp lemon juice
1tsp vanilla essence
Instructions
Preheat your oven to 180 degrees Celsius or 350 degrees Fahrenheit
Pour your flour into you mixing bowl
Then add you baking soda and salt into the flour and mix together with a whisk, to help aerate the flour so their is an extra rise when it comes to baking
Next measure out your water in a jug and then add add your honey into the jug (you can also use agave syrup or maple syrup instead if you prefer) and whisk
Afterwards, add your honey and a tsp of vanillas essence
Whisk all the wet ingredients together adding the lemon juice while whisking
Now the wet and dry ingredients are combined its time to pour the wet ingredients into the dry and mix together
TIP: You don't want to mix the ingredients together to much otherwise you will whisk all the air out of the mixture causing it to sink
Your baking tin should be about 8inches and make sure to oil it and then add parchment paper before pouring the mixture into the tin
Leave in the oven for 30 mins to cook
Then leave to cook for 10 and serve (optional- decoration is always encouraged before serving).
If you would like more recipes like this feel free to visit her website and purchase her books for access to them with detailed instructions in the comfort of your own home, anytime, anywhere. https://plantbakes.org/
Comments