a recipe from Robin
Strawberries are the main fruit of this season and if you want to incorporate them in something more special than smoothies and fruit salads, this easy cake will allow you to enjoy their full flavor and bring in lots of fiber. For 8 servings you will be needing the following:
200g spelt flour
½ tsp baking powder
1 tsp ground flax seeds
1 tbs coconut oil
1 vanilla stick
5 tbs apple mouse
200 ml rice milk
pinch of salt
1 baking pot with removable bottom
2 medium large mixing bowls
Prep time: 20 min | Cooking time: 35 min | Difficulty: medium
(baking pan, erythrit, oil, strawberries, knife)
Oil the baking pan on the bottom and walls, then take some erythrit and cover the sides perfectly. Then slice the strawberries in medium thin and place them along the bottom,covering it almost entirely.
(flour, baking powder, flax seed meal, erythrit, vanilla stick, salt)
Take all of the dry ingredients and mix them in a bowl. In order to open the vanilla stick, cut along its side and then remove the seeds with the blade. You can discard of the shell.
(apple mouse, rice milk)
Mix all of the wet ingredients in a separate bowl, afterwards incorporate with the dry ones. The texture has to be consistent but also runny, so you can easily pour it over the strawberries.
Place the tray in the preheated oven at 170°C, for at least 35 min. Check with a knife if it is no longer sticky on the inside. When completely cooled down, place a flat plate on top and carefully but fast turn the mould around. Remove the sides and decorate with fresh strawberries.
Serve cold with a hot cup of mint tea 🙂