Berry co­conut cake

A Dairy-free, nut-free, gluten-free, sugar-free op­tion snip­pets win a

Parenting - - Snippets -

This cake came about when I catered for our school par­ent evening. It is good enough to eat for break­fast and won't break the bank. It's de­li­ciously dense, sat­is­fy­ing with only a small slice, and also a great source of nu­tri­ents, healthy car­bo­hy­drates, pro­tein, fat and even a veg­etable!

4 cups of co­conut, finely dessi­cated pinch of hi­malayan salt 1½ tea­spoons of bak­ing pow­der 2 tea­spoons of cin­na­mon ¼ cup of honey (op­tional) ½ cup of co­conut oil, melted (or but­ter) 2 tea­spoons of vanilla ex­tract 4 eggs, lightly beaten 3 cups of pur­ple kumara, mashed 1 ½ cups of berries, frozen or fresh Preheat oven to 180°C. Line a cake tin with bak­ing pa­per. Com­bine co­conut, salt, bak­ing pow­der and cin­na­mon. In a sep­a­rate bowl, mix to­gether honey (op­tional), melted co­conut oil (or but­ter), vanilla ex­tract and beaten eggs. Add this to the co­conut mix­ture and stir to com­bine. Mix through mashed kumara un­til well com­bined. Al­ter­na­tively, use a food pro­ces­sor and com­bine that way. This mix­ture is meant to be thick – un­like usual cake bat­ter. Lastly stir through berries. Place the mix­ture into the cake tin and press down to fill. Bake in the oven for 1 hour or un­til the top is firm to touch and lightly browned. Re­move from the oven and cool for 15 min­utes in the tin. Take the cake out of the tin and leave on a cool­ing rack un­til ready to serve. Serve with a dol­lop of co­conut yo­ghurt and some fruit. This cake only gets bet­ter the next day and keeps in a sealed con­tainer for up to a week.

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