Spelt check – Hazelnut, spelt and cacao cake
We’ve been crafting new recipes and refining old ones for the new look website. Here’s one we whipped up a while back and it’s had a few tweaks since then. The chia seeds help make the cake so moist but the real secret is in the raw cacao nibs, so don’t even try to use anything else.
Note: This is not a gluten free recipe.
Also known as Farro (Italy), Dinkel (Germany), spelt is often referred to as an ancient wheat and comes from the Triticum family (Triticum spelta). Although it contains gluten, many who are wheat sensitive can tolerate spelt in small doses. Spelt gluten is softer so it does not require much liquid to make it pliable, so be sure not add measure for measure if you’re substituting it for wheat. The mild slightly nutty flavour is derived from the phenolic compounds not found in normal wheat.
These compounds act as natural anti-oxidants in the body.
Hazelnut, spelt and cacao cake
1 ½ cup spelt flour
1 ½ teaspoons bicarbonate soda
1 cup hazelnuts finely processed or 1 ½ cup hazelnut meal
1 ½ teaspoons vanilla powder
1/2 cup coconut sugar
½ cup cacao nibs
1 ½ cups Medjool dates, pitted and finely processed
3 tablespoons black chia seeds
½ cup coconut oil, melted. Plus a little extra for oiling the tin
1 cup almond milk, preferably freshly made
- Soak chia seeds in ½ cup of water for fifteen minutes
- Preheat oven to 170 C. Oil and line baking loaf tin with baking paper
- Combine dry ingredients and mix thoroughly
- Add cacao nibs, dates soaked chia seeds, coconut oil and almond milk gradually
- Place mixture in a lined baking tin and bake for approximately 45 minutes
*Alternatively spoon into greased muffin pan – should make about 12