Rhubarb, Ginger & Strawberry Gum Cake
This recipe is wheat and dairy free, has no refined sugar and is low in fat. We’ve added Strawberry Gum, which has a fruity, strawberry/passionfruit flavour and is slightly balsamic.
Prep time: 5 mins
Cook time: 25 mins
Serves: 8 (approximately)
1 Cup Whole Rolled Oats
1/4 Cup Coconut Flour
1 tsp Baking Powder
1 tbsp Strawberry Gum
2 tbsp Maple Syrup
1 Cup Apple Sauce
1 tsp Vanilla Extract
1 Cup Chopped Rhubarb
1 Thumbsize Piece of Fresh Ginger Root, peeled and grated
Preheat your oven to 160C Fan.
Add the oats to a blender and process until they become a fine flour.
In a large mixing bowl, beat the eggs. Add the apple sauce, maple syrup and vanilla extract and mix well.
Add the oat flour, coconut flour, baking powder and strawberry gum to the bowl and fold it all together.
Fold in the chopped rhubarb and grated ginger.
Grease an 8 x 8inch tray and fill with mixture. Note, the mixture will rise a little so fill about 3/4 of the way. Bake for 25 minutes or so.
It’s ready to come out when golden on top and and if you stick a fork in, it comes out clean. Cool in the tray for 5 minutes and then slice and enjoy!