Three Flavoured Rock Cakes
Vegan, Dairy Free, Lactose Free, Egg Free, Gluten Free, Wheat Free, Rice Free, Red Meat Free, Soya Free, Yeast Free, Endometriosis, Crohns & Coeliacs Safe.
2 Tbls Ground Chia Seeds
7oz Ground Almonds
3.5oz Chestnut Flour
60ml Extra Virgin Olive Oil
1/2 Tsp Baking Powder GF
2 Tbls Agave Nectar (Add more if you prefer your rock cakes sweeter)
Original: 2oz Raisins
Nutty Chocolate: 2oz Pecans (Either Roasted or Raw) & 3 Tbls Carob Powder
Vanilla Spiced: 2 Tsp Cinnamon, 2 Tsp Vanilla Paste & 1 Tsp Nutmeg
Pre-heat to Gas Mark 5.
Measure out all of your ingredients and chosen flavours into a bowl.
Combine until it resembles bread crumbs.
Add in your water and mix into a batter.
Leave for 3 minutes to thicken and then fold the mixture for a couple of minutes to add a little air to the mixture.
Dollop the mixture onto your lined baking tray evenly spaced.
Put your tray into the oven for 20 minutes then turn your tray to prevent burning.
Leave to cook for a further 10 minutes.
Until the rock cakes are a gorgeous deep brown.
Place your rock cakes onto a cooling rack or eat warm.
Devour in the morning too for breakfast, slice in half, spread with vegan pure sunflower spread, sprinkle a little rock sea salt onto each slice then place under your grill for a couple of minutes to warm, tastes just like real salted butter, delicious!
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