Yesterday, I invented this lovely recipe, adapted it from this recipe of mine!
I had an abundance of fresh figs from our own tree at the moment & I needed to use them up.
Recipe: For 10 flower-shaped cakes
1 cup organic white spelt flour
1 cup organic whole wheat spelt flour
1/3 cup coconut sugar
2 teaspoons of baking powder
3 pinches of sea salt
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground garam masala
1/2 teaspoon of ground green cardamom
Fold in after:
1/3 cup roasted skinned hazelnuts
1 cup cleaned & quarter fresh figs
1 cup peeled, cored, fresh ripe pear chunks
2 flax eggs
30 ml organic sunflower oil
1/2 cup unsweetened soy milk
- Chop your roasted hazelnuts into smaller chunks. Set aside. Take a bowl & ad all dry ingredients in this order in it. Mix with a spoon. Finally, fold in: quartered figs, pear chunks & hazelnuts. Mix in.
- Take another smaller bowl & add flax eggs. Mix well & wait for 10 minutes until more gel like. Add other wet ingredients. Mix well. Now, pour wet ingredients to the bowl with dry ingredients & fold everything just through. Preheat your oven to 200°C. (392 F)
- Place chosen silicon baking mats, I chose flower shaped one’s & fill them with 3/4 of the batter. See that in everyone, you have figs, pear chunks & hazelnuts. When filled up, shake your mat up & down a bit to remove any air holes in the dough. Place silicon mats on a Silpat for stability on an oven rack & bake into the hot oven for 25 minutes but lower your oven to 180°C.(356 F). Test with a small pin to see if the cakes are fully baked. Take out of oven & leave cakes in their mats for about 15 minutes. Then, carefully flip them over & take them out! See that they come out in 1 piece & place them all on a wire rack to cool down completely! They are nice on their own & you can taste the fig, hazelnut & pear. Now & then, you can taste the green cardamom & the garam masala! Perfect with a good cup of spiced green tea! MMM! A look at the goewie inside:
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