Gluten free Chocolate, Apple and Chia Cake
Penni from A Method of Cookery is a nutrition and wellness coach who holds nutrition and cookery workshops of a similar nature to mine, but in Hobart.
Her vision is to identify healthy food choices for her clients and be the ultimate wingman on their journey.
The recipes Penni creates are just wonderful and I’m so pleased to be able to share with you this glorious cake full of goodness which she created.
Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.
Gluten free Chocolate, Apple and Chia Cake
Number of Serves: 20
Serve Weight: 77g
Ingredients
4 medium apples
1 cup of brown rice flour
3 tb of chia seeds
½ cup of cacao powder
2 tsp of baking powder
¼ cup of almond meal
4 eggs
175g of honey
½ cup of coconut oil
Vanilla pod scraped or essence
Icing
100g of Dates
1 tb of Cacao Powder
Method
Preheat the oven to 180 deg
Grease and line a 20×20 cm cake pan
Grate the apples into a mixing bowl
Add the dry ingredients, mixing through
Crack eggs into another bowl and add the honey, vanilla and oil, mixing together
Pour the egg mix into the flour mix and stir well to combine
Pour into the prepared cake pan and let the mixture stand for ten minutes before placing into the oven
Bake for 30-40 minutes, or till a skewer comes out clean
To prepare the icing, simmer dates in 100ml of water till soft, approx 10-15 minutes
Add more water if becoming dry
Cool briefly, then blend till smooth
Add the cocoa powder and mix through, again adding water if too thick
Ice the cooled cake
| Nutrient | Per Serve | Per 100g |
| Protein (g) | 2.87 | 3.75 |
| Total fat (g) | 8.71 | 11.37 |
| Carbohydrate (g) | 21.02 | 27.44 |
| Sugars (g) | 14.08 | 21.08 |
| Sat Fats (g) | 0.73 | 1.09 |
| Sodium (mg) | 196 | 294 |
| kJ’s | 651 | 975 |
Tip: The ‘icing’ makes for a delish dip with fresh strawberries or with whole walnut sandwiches, especially if some orange zest is added
‘Penni operates A Method of Cookery, a nutrition and wellness consultancy with a vision of providing healthy food choices for the rising dietary concerns people face today. As a qualified chef she applies cookery theory to sound nutrition principals and develops recipes and menu plans for long term sustainable change. To support the daunting journey of dietary change, Penni also offers nutrition & wellness coaching. She is a mum to three small children (5,3 & 20mth) and fully understands the ‘what’s for dinner?’ dilemma, weight management concerns and all the guff that come with grown up life. This recipe was developed for the many clients facing gluten exclusion and to prove to her sceptical husband, that gluten free can be delicious’
