A delicious and satisfying strawberry teacake that makes a great little afternoon pick-me-up! Serve either heated or cooled and with or without butter.
Preheat oven to 180 degrees celsius. Line a baking tin (approximately 20cm x 30cm).
In a large mixing bowl, whisk together the coconut oil, stewed apple, maple syrup, eggs, coconut milk and vanilla essence.
While continuing to stir, sift in the Emmer Wheat flour and add the baking soda and chopped strawberries (leave the sliced strawberries).
Pour the mixture into the baking tin and smooth down evenly with the back of a spoon.
Add the sliced strawberries on top of the cake mixture.
Bake for 35 minutes.
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Ingredients
Directions
Preheat oven to 180 degrees celsius. Line a baking tin (approximately 20cm x 30cm).
In a large mixing bowl, whisk together the coconut oil, stewed apple, maple syrup, eggs, coconut milk and vanilla essence.
While continuing to stir, sift in the Emmer Wheat flour and add the baking soda and chopped strawberries (leave the sliced strawberries).
Pour the mixture into the baking tin and smooth down evenly with the back of a spoon.
Add the sliced strawberries on top of the cake mixture.
Bake for 35 minutes.
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