Clean Cakes: Delicious pâtisserie made with whole, natural and nourishing ingredients and free from gluten, dairy and refined sugar by Henrietta Inman

Author:Henrietta Inman [Inman, Henrietta]
Language: eng
Format: epub
Publisher: Jacqui Small LLP
Published: 2016-02-01T06:00:00+00:00

Preheat the oven to 170°C/325°F/Gas Mark 3. Grease a 17 x 10 x 6.5 cm deep (6¾ x 4 x 2½ inch) loaf tin with a little rapeseed oil, line the bottom with baking parchment and then cover the bottom and sides with the buckwheat or brown rice flakes, swirling around in the tin to coat well. A lot of the flakes will not stick, so pour these out and reserve for the top of the loaf.

Mix the almond milk with the apple cider vinegar to make a buttermilk-like liquid. Set aside. Combine the flours with the sea salt, bicarbonate of soda (baking soda) and baking powder and whisk lightly to evenly combine the ingredients and disperse any lumps. Add the sunflower seeds.

Add the oil, molasses and xanthan to the milk and mix with a hand-held blender. Do not over-blend, you just need to pulse the blender a few times to mix the liquids and dissolve the gum. Whisk in the eggs then add this mixture to the dry ingredients, stirring until everything is well combined.

Pour into the tin, smooth the top with the back of a spoon and gently shake the loaf to get rid of any air bubbles. Top with the remaining flakes, pressing them into the dough slightly. Bake for 20 minutes then turn down the oven to 150°C/300°F/Gas Mark 2 and bake for a further 10 minutes. Using an oven glove, turn out the loaf, putting it upside down onto a baking tray, and bake for a final 10 minutes. A skewer inserted in the centre should come out clean, and when tapped on the bottom the loaf should sound hollow and feel light.

Enjoy this loaf when fresh, or it will keep for up to five days and freezes well too. It toasts superbly and I recommend toasting it to bring out its full flavour.

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