Bal­anced choco­late Cake

Wangaratta Chronicle - North East Regional Extra - - News -

MAY 13-19 marks Food Al­lergy Week, which aims to help raise com­mu­nity un­der­stand­ing of food al­lergy and the re­search that is con­tin­u­ally needed into this is­sue.

One in 10 ba­bies born in Aus­tralia to­day will de­velop a po­ten­tially life-threat­en­ing food al­lergy, and Al­lergy & Ana­phy­laxis Aus­tralia es­ti­mates that there are more than 650,000 Aus­tralians with di­ag­nosed food al­lergy. You can find out more by head­ing to www.foodal­ler­gyaware.com.au.

This recipe is suit­able many al­ler­gies and in­tol­er­ances, and it can also be made egg free by re­plac­ing the eggs with flax-eggs ( Google to find out more).

The recipe was sup­plied by Melissa Eaton of Eaton Bal­anced and more in­for­ma­tion is avail­able at www. melis­saeaton.com.au.

Method:

1. Pre­heat oven to 180˚C. 2. For the cake - Add al­mond meal, 1/4 cup co­coa pow­der, flax seeds and bak­ing pow­der to a medium bowl and mix un­til com­bined. Add eggs, rice malt syrup, olive oil and 1 tea­spoon vanilla essence/ex­tract and mix un­til com­bined. Pour into a round 8 x 8 inch cake pan and bake for 25 - 30 mins.

3. For the ic­ing - place dates in a blender and blend un­til they clump and be­come a paste. Add the rest of the in­gre­di­ents, yet slowly adding 1 ta­ble­spoon of milk at a time and con­tinue to blend un­til a smooth con­sis­tency. Spread evenly over cooled cake and en­joy.

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