Red Beet, Courgette Cake
This cake is a perfect afternoon pick me up cake. You can replace the red beet for carrot and the courgette for banana.
Ingredients:
1 medium sized red beet
1/3 courgette
1 small apple
2 dl sugar (I used palm sugar)
pinch of salt
1 dl oat flour
2 tbsp baking powder
2 dl white unbleached spelt flour
1 dl flaxseed flour (blend flax seeds in a blender till you have a sort of flour)
3 eggs
80 grams coconut oil
1 dl sunflower seeds
Ingredients:
1 medium sized red beet
1/3 courgette
1 small apple
2 dl sugar (I used palm sugar)
pinch of salt
1 dl oat flour
2 tbsp baking powder
2 dl white unbleached spelt flour
1 dl flaxseed flour (blend flax seeds in a blender till you have a sort of flour)
3 eggs
80 grams coconut oil
1 dl sunflower seeds
- Pre-heat your oven to 180 C
- Use a blender to mix the eggs and the sugar, till fluffy
- Peel the red beet. Grate the red beet, courgette and apple
- Melt the coconut oil on a low heat
- Mix the dry ingredients in a bowl
- Slowly add the dry ingredients to the egg mix
- Then add the cool coconut oil
- Now add the grated vegetables and blend
- Grease a cake pan and dust with flour
- Pour the cake batter into the form and sprinkle the sunflower seeds over the top
- Bake in the middle of your oven for 45min - 1 hour, depending on your oven. test by sticking a fork or knife into the middle of the cake, it should come out dry and not covered in dough.
