CAKE INGREDIENTS
2 CUPS WHOLEMEAL SPELT FLOUR
3/4 TSP CINNAMON
3/4 TSP NUTMEG
1/2 CUP COCONUT SUGAR
1 & 1/2 TSP BAKING SODA
PINCH SEA SALT
2 & 1/2 LARGE BANANAS
3 MEDIUM CARROTS (1 HEAPED CUP)
1/2 CUP COCONUT OIL, MELTED
1/2 CUP APPLE SAUCE
FROSTING INGREDIENTS
1/2 CUP RAW DICED MACADAMIAS
1/3 CUP RAW CASHEWS
1/4 CUP ALMOND MILK
1/4 CUP RICE MALT SYRUP
1/4 CUP COCONUT OIL, MELTED
1 & 1/2 TSP VANILLA BEAN EXTRACT
2 TSP FRESH LEMON JUICE
PINCH OF FINE SEA SALT
METHOD
• COVER NUTS IN JUST BOILED WATER AND LET SOAK OVERNIGHT OR AT LEAST A FEW HOURS (THIS HELPS THEM BLEND WITHOUT BEING GRAINY)
• PREHEAT THE OVEN TO 175°C AND GREASE AND LINE A SQUARE CAKE TIN
• PREPARE FROSTING – DRAIN AND RINSE NUTS, THEN BLEND EVERYTHING UNTIL SMOOTH AND POP INTO THE FRIDGE TO FIRM UP WHILE MAKING CAKE
• IN A LARGE BOWL, STIR DRY INGREDIENTS, BLEND WET INGREDIENTS UNTIL NEARLY SMOOTH, THEN POUR INTO DRY AND STIR
• POUR BATTER INTO THE CAKE TIN AND BAKE FOR 30 MINUTES ON THE MIDDLE SHELF, OR UNTIL A SKEWER COMES OUT CLEAN, COOL IN TIN FOR 15 MINUTES THEN ON A WIRE RACK, ONCE COOL, SPREAD OVER THE FROSTING AND SPRINKLE WITH FINELY CHOPPED WALNUTS BEFORE SLICING
* I THINK REGULAR FLOUR/BUCKWHEAT ETC WOULD WORK TOO
* YOU COULD USE JUST MACADAMIAS OR CASHEWS INSTEAD OF A MIX OF THE TWO