How to make honey, almond chia cake


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How to make honey, almond chia cake


  • Author: Samantha Gowing

Ingredients

Units Scale

How to make honey, almond & chia cake 

100 grams chia seeds
50 ml fruit juice or water
300 grams honey
225 grams butter
100 grams chia soaked in 50 ml fruit juice or water
160 grams almonds
225 self-raising flour
3 eggs

Apricot cashew crème

200 grams raw cashews, soaked 1 hour, drained, patted dry
100 grams fresh or tinned apricots, drained
Pinch salt
Water as required.


Instructions

1. Preheat oven to 140 C.
2. Grease and line a square or round baking tray with baking paper.
3. Soak china in juice or water for 10 minutes
4. Meanwhile, whisk butter and honey over a low heat until butter melted. Allow to cool
5. In a food processor, grind almonds lightly in to small pieces. Do not over work into almond meal.
6. Add self-raising flour and cinnamon and process for a few seconds to mix.
7. Add soaked chia and cooled butter and honey mixture.
8. Process for a few seconds then add eggs to combine.
9. Transfer cake batter to the prepared cake tine.
10. Bake in a low oven for about 1 hour or until a skewer comes out clean when inserted.
11. Allow to cook completely in the tin on wire rack before serving.

Apricot cashew crème

 

1. Blend all ingredients in a high-speed blended until smooth and creamy.
2. Add water if required.

 

Gluten Free Christmas Cake

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