| Gluten-free
Delicious recipe from: Johanna from www.glutenfreierezeptwelt.de
Ingredients: for 1 loaf cake,
- 140 g honey
- 35 brown sugar
- 55 g sugar beet syrup
- 2 eggs, size L
- 1 packet vanilla sugar
- 2 tbsp vegetable oil
- 1/2 tsp cinnamon
- 1/2 tsp gingerbread spice
- 1 pinch of salt
- 200 ml oat milk or other plant-based milk
- 200 g Ruut cassava flour
- 40 g cornstarch
- 70 g millet flour
- 12 g psyllium husk powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vinegar or lemon juice
Glaze
- 1 tbsp honey
- 1 tsp oat milk
- Hage sugar
PREPARATION:
Tip :) Use only a kitchen scale for our recipe and for weighing ingredients such as flour.
- Place the sugar beet syrup, honey, and brown sugar in a small saucepan and heat. Stir until the sugar has dissolved. Do not allow to boil, so do not let it get too hot!
- Beat the eggs and slowly mix them in with a hand mixer, stirring constantly. Continue stirring until the mixture is creamy.
- Add the vanilla sugar and oil and mix in.
- Add the cinnamon, gingerbread spice, salt, and milk and stir well.
- Mix the remaining ingredients (except the vinegar) and fold into the batter.
- Briefly stir in the vinegar. The dough should now be fairly runny. If it is too thick, add a little more milk.
- Pour the dough into a loaf pan and bake in a preheated oven at 180 degrees Celsius, top and bottom heat, for about 50 minutes. After 10 minutes of baking, cut the cake in the middle with a sharp knife to a depth of about 1 cm.
- As soon as the cake comes out of the oven, mix 1 tablespoon of honey with 1 tablespoon of milk, heat briefly to make it liquid, and spread over the cake. If you like, you can now sprinkle some coarse sugar over it.
- Allow the cake to cool and serve. It tastes great on its own or spread with butter.
