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Serving Size Makes 24 pieces
Ingredients
150 g (51/2 oz/1 cup) wholemeal (whole-wheat) flour
55 g (2 oz/1/2 cup) ground almonds
60 g (21/4 oz/1/2 cup) cocoa powder
1 teaspoon baking powder
pinch of salt
2 teaspoons natural vanilla extract
1 teaspoon natural almond essence
125 ml (4 fl oz/1/2 cup) macadamia nut oil or grape seed oil
185 ml (6 fl oz/3/4 cup) pure maple syrup
2 organic egg whites or 1 whole organic egg
60 ml (2 fl oz/1/4 cup) low-fat milk or soy milk
80 g (23/4 oz/1/2 cup) chopped good quality dark chocolate
200 g (7 oz) roughly chopped pitted red cherries, fresh or frozen
Instructions
Preheat the oven to 170°C (325°F/Gas 3).
Line a square 25cm cake tin with baking paper.
Combine the flour, ground almonds, cocoa, baking powder and salt in a bowl.
Add the vanilla, almond extract, oil, maple syrup, egg whites, milk, chocolate and cherries.
Mix together well, then pour into the prepared cake tin, smoothing the top level.
Bake for 20 - 30 minutes, or until the cake is cooked through.
Cool to room temperature, then cut into squares.
Store in an airtight container in the fridge for up to 4 days.
By Teresa Cutter < the healthy chef © 2006
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