This is cake in loaf shape.
If you’re looking for something that goes well with a cup of tea, tastes amazing and does your body some good, this fruity loaf’s for you.
I took this recipe from Abigail’s blog http://tofuandflowers.blogspot.com/ which has a lot better pictures than mine and importantly, the loaf seemed to have turned out well. Although I did change and add to the original. As you can see, my didn’t rise particularly well, I put it down to not having baking powder! Otherwise, this is a very simple cake recipe and very tasty.
This loaf really packs a punch! It’s a heavyweight and really feels like ‘food’, not just a dessert. Its packed full of fruit and nutrition, no dairy and only has a little added sweetness.
I used honey instead of agave, which I prefer.
With this amount of mixture, I made one big loaf and six small muffins, although Abigail seemed to have fed the five thousand!!!
Dry Ingredients: 1 c. oatmeal (plus more to sprinkle on top), 1 1/2 c. whole wheat flour, 1/2 c. white flour, 2 tsp. baking powder, 1/2 tsp. baking soda, 1 tsp. salt, 1/2 tsp. nutmeg, 1/4 tsp. allspice, 1 1/2 tsp. cinnamon, 1/2 c. chopped apple (about 1/3 of a large apple; use the rest with the wet ingredients), 1 c. chopped walnuts (or hazelnuts)
Wet Ingredients: 1 1/2 c. roasted pumpkin, 1 banana, 1 1/2 tsp. fresh grated ginger, 1 c. chopped apple (about 2/3 of a large apple, what you have left over from the wet ingredients), 1/2 c. agave (or 2 tbs honey), 3/4 c. coconut milk (half of a can), 1 1/2 tsp. almond extract, 1 1/2 tsp. vanilla extract.
Get your pumpkin nicely soft and coloured in a pan and set aside, then:
1. Preheat oven to 200oC. Oil and flour a large loaf tin and muffin tray.
2. In a large bowl, stir together all dry ingredients except the nuts and 1/2 c. chopped apple.
3. In a blender, blend together all wet ingredients (including the 1 c. chopped apple).
4. Mix the pumpkin into the dry ingredients. Once almost completely combined, add the chopped walnuts and apples. Mix up with a nice wooden spoon.
5. Divide the batter evenly between the loaf pan and muffin tray. Sprinkle oatmeal on top of the batter and press the oats into the batter a little.
6. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. The loaf will take longer than the muffins.
7. Remove from oven, and cover loaves (still inside their pans) tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Cool completely.
With a dollop of creamy yoghurt.
We Love It
This is a lovely moist spiced nibble at this time of year. Its pretty much guilt free (if you get guilty about eating food) and is almost a meal in itself.
Cinnamon, originally from Sri Lanka, is a wonder bark. It has the highest levels of anti-oxidant strength of all foods. Cinnamon is also anti-inflammatory, anti-septic, rich in minerals and is proven to be soothing. In Ayurveda, Cinnamon is used to treat diabetes, colds and indigestion.
This looks great – I’m very impressed that it is gluten free – I adore gluten free cake, it’s so much lighter.