Rich Root Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/4 cup ground flaxseed2/3 cup hot water1 cup flour1 cup spelt flour1/3 cup coconut flour1/3 cup quick rolled oats (not instant)1 tsp salt1/2 tsp ginger1/4 tsp nutmeg1/4 tsp cardamom2 tsp cinnamon2 tsp baking soda2 tsp baking powder2/3 cup dark brown sugar2/3 cup demerara sugar1/2 cup peach butter (or apple butter)1/2 cup unsweetened almond milk1/2 cup canola oil1 tbsp maple syrup1 tbsp vanilla2 large eggs11.5 oz (about 3 cups or 3 large) coarsely grated raw carrots1 large beet, finely grated8 dried dates, finely chopped, soaked in hot water and drained well1/3 cup diced dried pineapple1/3 cup dried cranberries, soaked in hot water and drained well2/3 cup chopped toasted macadamia nuts
Preheat the oven to 350F. Line a 9x13" baking pan with parchment.
Whisk together the flaxseed and hot water in a small dish, set aside.
In a bowl, whisk together the flours, oats, salt, spices, baking soda and baking powder.
In a large bowl, beat together the sugar, peach butter, almond milk, oil, maple syrup, vanilla and eggs until smooth.
Add the flax mixture and beat well.
Add the flour mixture and beat in until smooth and fairly thick.
Stir in the carrots, beet, dates, pineapple, cranberries and macadamia nuts.
Pour into the pan, smoothing the top.
Bake for 45 minutes, until tests done.
Cool completely in the pan.
Serving Size: Makes one 9x13" slab
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Whisk together the flaxseed and hot water in a small dish, set aside.
In a bowl, whisk together the flours, oats, salt, spices, baking soda and baking powder.
In a large bowl, beat together the sugar, peach butter, almond milk, oil, maple syrup, vanilla and eggs until smooth.
Add the flax mixture and beat well.
Add the flour mixture and beat in until smooth and fairly thick.
Stir in the carrots, beet, dates, pineapple, cranberries and macadamia nuts.
Pour into the pan, smoothing the top.
Bake for 45 minutes, until tests done.
Cool completely in the pan.
Serving Size: Makes one 9x13" slab
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 408.8
- Total Fat: 16.8 g
- Cholesterol: 30.8 mg
- Sodium: 72.0 mg
- Total Carbs: 65.7 g
- Dietary Fiber: 6.4 g
- Protein: 6.0 g
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