Bajra Flour Cake
Preheat oven to 160 ºC (325 ºF). Line a standard 9″ loaf pan with parchment paper. In a small bowl, stir together the chopped dates, almond milk and vanilla extract and keep aside (so that dates can soften).
Sift together bajra and oat flour in a bowl, so that they mix uniformly. Add to this the baking powder and poppy seeds, and mix with a fork. Blend the dates, almond milk, and vanilla extract until smooth. Pour into the bowl of dry ingredients, along with the lemon zest and mix just until all of the dry ingredients have been incorporated.
Pour the batter into the pan, spread evenly and sprinkle the slivered almonds on top, press gently and bake for 55-60 minutes, uncovered. It will be done when it is evenly medium brown and has some cracks on top. Insert a toothpick and if it comes out clean, it’s likely done. Allow to cool for 15 minutes, before removing from the pan to cool further, on a cutting board or wire rack. (It will rise during baking and then fall a bit during cooling.)
Cool for another 20-30 minutes before cutting.
Photo by Vinita Punjabi
- Desserts
ingredients
- 3 cups finely processed/grated cauliflower florets
- 1 cup + 2 tbsp almond flour
- 4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
- 4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
- 1 tsp unrefined salt
- 1 tsp dried rosemary
- 1 tsp garlic powder
- Freshly ground pepper to taste
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