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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Found this . An amzing young woman with a passion for all things healthy. Storing it here for convenience, I simply HAVE to try a cake made out of kale and pistachios! Ingredients:
2 cups white spelt flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1 1/2 teaspoons cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon cardamom |
1/2 teaspoon ground ginger |
1/2 teaspoon salt |
1 tablespoon arrowroot or 1 tablespoon cornstarch |
1/2 cup chopped pistachios |
6 large medjool dates |
1/2 cup liquid sweetener (i used fruit sweetener) |
1/2 cup mashed avocado (about 1 avocado) |
2 cups packed washed and blanched kale |
1 tablespoon vanilla extract |
1/2 cup soft coconut oil |
1/2 cup soy milk mixed with 1 tablespoon apple cider vinegar |
Directions:
1. In a bowl, mix all of the dry ingredients together. In a food processer, process the first 6 wet ingredients until smooth. Add the soy milk mixture and process again. Pour the wet ingredients into the dry and mix thourougly. Oil a 8×8 or 9×9 baking dish with coconut oil and dust flour evenly over the oil. Press the dough into the pan and bake at 350 F or 180 C for about 35-40 minutes or until a toothpick comes out clean. Let cake cool for 10 minutes then remove cake from pan and let cool completely on a wire wrack. Cut cake in half diagonally and frost with the cashew sour cream frosting in my ebook, or leave cake whole and frost as is.
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