Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.

Monday, April 13, 2009

Sunflower Cake

This cake is very simple, with no fancy frills, and would make very good muffins. I think it would also work well as a layer cake.  It is moist and spongy and has the texture of a bran muffin. I have heard of a place in town that sells sunflower shaped cake pans and intend to get one to jazz this up.

2 1/2 cups of soaked sunflower seeds
2 T coconut oil
1/3- 1/2  cup honey
4 eggs
2 tsp cinnamon

optional, will make it "spongy-er"

1/2 tsp baking soda
1 T apple cider vinegar


First, I ground the sunflower seeds into a smooth paste in the food processor..

Then add the other ingredients, including the baking soda if you are using it, but not the vinegar yet. Blend it all until the mixture is well combined, then ad the vinegar if you are using it and blend a little more to mix.

Pour this mixture into a greased 8x8 baking dish or 9" cake pan..

Bake for 50-60 minutes in a 350 degree oven. Knife inserted in center should come out clean when done.

Note- I haven't tried this, but with the addition of the right spices, this cake might make a nice gingerbread.

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