Monday, April 23, 2012
Grain-Free, Sugar-Free, Maple Flax Cake/Bread
Although this came out great and is definitely a maj success- you could also call it a ginormous failure if you wanted to. I set out to make maple scones people- yeah- totally the opposite of this. Once I combined the ingredients I realized it was wayyyyyyyyy to wet and soupy, and unless I wanted to add a sh*t ton more flour and risk ruining the whole thing, I may as well just make a cake instead. Glad I did- because this is ridiculously good. Even better with some fruit spread or (soy free) earth balance. This could either be a great dessert (with some SF icing) or even a fun breakfast- it's pretty healthy! Or use it to make french toast or bread pudding.
Grain-Free, Sugar-Free Maple Flax Bread/Cake
1 cup almond flour
1/4 cup coconut flour
1/4 cup ground flax meal
2 tsp baking powder
1/4 tsp salt
4 room temp eggs, preferably pastured
1 cup maple syrup, or SF maple syrup if you can tolerate it, or SF Torani/DaVinci maple flavored syrup***
2 tbsp oil (I used walnut but go ahead and used liquified coconut, grapeseed, etc)
1 tsp vanilla extract
Mix your dry ingredients really well with a fork or whisk, taking care to get those pesky coconut flour lumps out. Then mix your wet ingredients and combine. You'll have to mix for a bit as it takes a minute for the batter to pull together. Pour into greased loaf pan (or even a cake pan) and bake at 325 until a knife comes out clean and the top is golden. In my oven that took an hour- but we've talked about my crazy oven before!
***So, SF syrup. I know, this will probably be problematic to some of you. Main two ingredients are sorbitol and water, followed by natural and artificial flavors. Sorbitol is naturally occurring in many fruits, like apples, albeit in smaller doses. It is very slowly metabolized by the body and does not cause blood sugar spikes, and contains a fraction of the calories. Eating it in excess may upset some sensitive tummies. I used it and we had no issues. That said, of course if sugar is not an issue then go for the real stuff, you'll get the added benefit of the nutrients in pure maple syrup. But use maple syrup! The real thing! Not that HCFS pancake syrup that costs a buck! Otherwise, you're much better off using the SF kind.
And that's it folks. The addition of the flax gave the cake a bit more structure and also a nice dose of omegas. You can't taste the flax, it just makes pretty little flecks in the cake. This will rise considerably from the eggs and baking powder. Would be awesome with chopped pecans or walnuts too!
Enjoy! Let me know what you think in the comments :) XoXoGFG