Ingredients
Scale
Dry Ingredients
- ¾ cup gluten-free brown rice flour
- ¾ cup gluten-free buckwheat flour
- 1/4 cup sunflower seed meal
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg, freshly ground
- pinch of clove
- pinch of sea salt
Wet Ingredients
- 1 tbsp fresh grated ginger
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 1/4 cup blackstrap molasses
- 1/3 cup applesauce
- 1/3 cup water
- 1 Tbsp apple cider vinegar
- 1/4 cup ghee or coconut oil
- 1 tbsp chia, ground and mixed with 1/4 cup warm water
Instructions
- Preheat oven to 350 F
- Line cake pan with parchment or grease with ghee/oil and dust with flour.
- Mix together all dry ingredients.
- In a separate bowl or blender, whisk/gently blend together the grated ginger, sugar, syrup, molasses, apple sauce, water vinegar and butter/oil.
- Mix wet into dry and add the chia paste.
- Pour into cake pan and smooth out with a spatula
- Bake for about 25 minutes, until the top is lightly browned and a toothpick, inserted into the centre comes out clean.
Notes
You may wish to use 2 cups of your own favourite gluten-free flour blend.
- Prep Time: 15 mins
- Cook Time: 25 mins