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Wow Battenberg Cake without Sugar!

December 9, 2017 in Eat Local & Organic
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Time to have your cake and eat it, with our delicious, guilt-free recipe from Ayurvedic cookery expert, Keith Squires.

The raw beetroot and 100% fruit jams give the Battenburg cake a vibrant colour and natural sweet taste without any sugar.  You can also make a bright orange sponge with sliced carrot and 100% apricot jam to make a red and orange Battenburg cake. Or have one with all 3 colours!

Battenberg Cake

 

Red as a Beetroot Sponge

Ingredients:

80g Raw Beetroot, peeled and sliced thinly

80g Coconut oil

80g 100% fruit blueberry jam

150g Organic White Self Raising Flour

 

Method:

  1. Put the sliced raw beetroot, coconut oil and sugar free jam in a blender. It needs to be a strong one like a Ninja or NutriBullet.
  2. Grind to a smooth paste.
  3. Put this in a bowl and slowly incorporate the flour.
  4. Beat well- it should be a sticky dough.
  5. Add a little almond milk if it is a bit dry.
  6. Transfer to a small square baking tray lined with baking paper.
  7. Bake at 180 C for about 20-25 minutes until firm to the touch.
  8. Cool on a wire rack.

 

Cool as a Coconut Sponge

Ingredients:

60g Coconut oil

80g Agave syrup

100ml Almond milk

150g Organic White Self Raising Flour

25g desiccated coconut

 

Method:

  1. Put the coconut oil, syrup and almond milk  in a blender.
  2. Grind to a smooth paste to soften the oil.
  3. Put this in a bowl and stir in the desiccated coconut.
  4. Slowly incorporate the flour and beat well. It should be a sticky dough.
  5. Add a little almond milk if it is a bit dry.
  6. Transfer to a small square baking tray lined with baking paper.
  7. Bake at 180 C for about 20-25 minutes until firm to the touch.
  8. Cool on a wire rack.

 

This delicious recipe is from Keith Squire‘s new book ‘Cooking With Love’ which you can buy here!

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Wow Battenberg Cake without Sugar!



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