October 3, 2011 § 1 Comment
It’s been a while since I have blogged last. We’ve since bought a Thermomix and I have been slack with adding my contributions to my poor old blog. I hope it’s still useful now though. All our meals are dairy-free now since my daughter was diagnosed with an allergy earlier on in the year.
Here’s a delicious moist cake that is quick and easy to whip up and will satisfy even the most die-hard dairy fans (cos they won’t know the difference!). It’s very flexible and adaptable as well so you can get creative (try changing the fruit/nut added to it, omit the fruit and nuts entirely but add cacao powder and make a simple icing.. you get the idea!).
Preheat moderate oven.
In a bowl, place:
- 1 cup SR flour (plain or wholemeal)
- 1 cup raw sugar
- 1/2 cup organic dessicated coconut
- 1 cup dairy-free milk (whether it be rice/cashew/almond/oat)
- 2 eggs
- 2 tablespoons cooking oil (grape-seed or coconut oil is what we tend to use)
- pinch cinnamon
- Mix thoroughly to combine. Pour into an oiled loaf tin.
- Now grab a pear. Peel it, core it and slice it thinly. Now layer it in a single line on top of the raw mixture. Sprinkle with a shake of cinnamon and some raw sugar.
- Bake on a moderate heat for 35 minutes or until the top is golden. Let it cool and serve. Beautiful served cold with cream.