Not exact matches
i might try this recipie like i made it (with «too much» flour) as a base for a
fruit jelly
cake or something, since it is SO easy and so tasty and it holds shape with gf flour quite well without complicated flour
mixtures, gums etc. anyway, that was quite a novel i've written there... thank you, natasha, for posting.
Add the blended
fruit to the
cake mixture and mix well, then add the remainder of the
fruit.
Make sure your melted chocolate has cooled and then add it to the
cake mixture along with the thawed
fruit and almond milk.
Line a 10»
cake pan with well - oiled parchment paper and press the
fruit - nut
mixture into the pan, evening it out with a spoon.
Coat all
fruit in a tablespoon of the flour and grated nutmeg before adding to the processed
cake mixture to prevent it sinking to bottom.
I added a little less lime juice to the
cake mixture and the
fruit did not sink to the bottom.
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Method — Get a large bowl and add the dried
fruit, cashews and carrot — Give it a good mix, then pour over the cold tea — Cover the bowl and leave the
mixture to soak overnight — In the morning preheat your oven to 150C and prepare a large
cake tin by greasing it well and lining with baking paper — When you're ready to start cooking add the ground nuts and coconut flour to your bowl of soaked loveliness — Give it a big mix — In a separate bowl, mix the eggs, vanilla and coconut oil together — Pour the wet
mixture all over the bowl of other ingredients and give it a good stir — Pour the batter into your tin and brush with a tbsp of coconut oil — Bake for an hour, ensuring that the
cake is completely covered in baking paper — Take out of the oven and allow to cool completely — Store in an airtight
cake tin and decorate as you please on the big day
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