Ver­sa­tile vanilla and co­conut cake

Good Health (Australia) - - Be Nourished -

» OR MAKES 8 MUFFINS ONE 20 X 10CM LOAF 200g (2 cups) al­mond meal 60g (1/2 cup) tapi­oca flour 45g (1/2 cup) des­ic­cated co­conut 1 tsp bak­ing pow­der 100g but­ter 1 tsp co­conut oil 60ml (1/4 cup) maple syrup 1 tsp ground cin­na­mon 1 tsp vanilla bean paste 185ml (3/4 cup) al­mond milk, or milk of your choice 2 eggs, lightly beaten 2 tsp ap­ple cider vine­gar 200g (1 cup) mixed berries 1 Pre­heat the oven to 180°C. Grease and line your cho­sen ves­sel (a 20 x 10cm loaf tin or 8 holes of a 12-hole muf­fin tin) with bak­ing pa­per. 2 In a large bowl, com­bine the al­mond meal, tapi­oca flour, co­conut and bak­ing pow­der. 3 In a small saucepan over a medium heat, melt the but­ter then add the co­conut oil, maple syrup, cin­na­mon and vanilla bean paste. Cook the liq­uid un­til it be­gins to bub­ble, then set aside to cool slightly. 4 Add the al­mond milk and eggs to the flours, along with the cooled but­ter mix­ture and ap­ple cider vine­gar. Stir thor­oughly un­til ev­ery­thing is com­bined. 5 Pour the cake bat­ter into the loaf tin or muf­fin holes and top with the berries, or what­ever LOW-FODMAP in­gre­di­ents you’d like to use. 6 Place in the oven for 45 min­utes to 1 hour – the tim­ing de­pends heav­ily on whether you’re mak­ing a loaf or muffins, so check on them in­ter­mit­tently, and be ready to spray any fruit on top with a lit­tle oil while cook­ing, if nec­es­sary. 7 Once cooked, re­move from the oven and al­low to cool slightly be­fore gently re­mov­ing from the tin. Set onto a wire rack, and al­low to cool com­pletely be­fore slic­ing.

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