Easy as 1, 2, 3 is this twist on your favourite gluten free carrot cake. The almond meal/flour makes a luxurious moist loaf or cake & the hemp seed flour is a wonderful high protein addition to many gluten free recipes that you are feeding to your pet ‘monkeys’ or other animal family members usually replace up to 1/3 of other gluten free flours in your recipes. Hazelnuts add a crunch & figs make an almost caramelly addition. Cut slices & spread with more coconut oil or butter or ice with my Chocolate Slather Icing to really amp up the healthy fats. So satisfying one slice is like a meal in itself with at least 2 of your daily servings of veg. Get most of the ingredients right here on the MORE2U website under the Wholefoods tab.
2 1/2 C Almond meal/flour
2 tsp ground organic mixed spice
1/2 tsp ground organic tumeric powder
5 free range hens or 3 free range large duck eggs (or if vegan use a ground chia flour egg or ground flaxseed egg - one egg is 1 part chia/flax - 3 parts water & leave to swell for 15 mins in fridge)
1 C diced dried figs
1. Preheat oven to 160oC.
2. Measure out Bowl 1 ingredients into large bowl & set aside. Measure out & lightly whisk Bowl 2 ingredients & set aside. Place Bowl 3 ingredients in medium bowl & mix until well combined.
3. Combine bowl 3 with bowl 2 & mix well before folding in bowl 1. Spoon into a greased & lined loaf tin & bake for 40-50 minutes or until a skewer comes out clean in the centre of loaf. You may want to put a piece of baking paper on top after about 30 minutes to stop over browning of top.
Note: Also can be made into a cake shape or 12 individual muffins but will require slightly less baking time as not so dense. Use Kelly's Chocolate slather icing on top if you desire more!