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Shortbread Cake

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This sweet gluten and wheat free cake has great texture. Enjoy it plain or topped with Strawberry Cashew Cream. It’s also delicious with a drizzle of Strawberry Sauce and a dollop of whipped cream.

Yield: 8 servings

Ingredients

  • 1 cup quinoa flour
  • 1 cup brown rice flour, or Chinese “forbidden” black rice flour
  • 1 tablespoon baking powder
  • ¼ teaspoon sea salt
  • 2½ tablespoons flaxseeds (see Notes)
  • 1 cup apple or cherry juice
  • ¼ cup canola oil
  • ¼ cup maple syrup
  • ½ cup almond milk
  • 1 tablespoon vanilla

Directions

1. Preheat the oven to 350°F. Lightly oil a 9-inch cake pan and set aside.

2. Combine the quinoa and brown rice flours, baking powder, and salt in a large mixing bowl, and set aside.

3. Place the flaxseeds in a blender and grind to a powder. Add the juice, oil, maple syrup, almond milk, and vanilla, and blend well. Add to the flour mixture and stir to form a smooth batter.

4. Pour the batter into the cake pan and bake 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

5. Let the cake cool 30 minutes before removing from the pan. Slice and serve.

Notes

When ground into meal, nutty-flavored flaxseeds-rich in beneficial omega-3 fatty acids and vitamin E-can take the place of eggs in quick breads, pie crusts, and pancakes.


© 2005 Leslie Cerier
 

Nutritional Information

Nutrients per serving (% daily value)

250kcal (13%)
237mg (10%)
36g
3g
11g (17%)
0g
1g (4%)
5g
4g
0mg (0%)
10g
4g
66mg
219mg
0mcg RAE (0%)
0mg (0%)
128mg (13%)
2mg (9%)
 

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