Friday, January 16, 2015

Almond Poppy Seed Cake

1½ cups non-dairy milk
8 ounces dates, pitted and quartered (about 12+ Medjool)
1½ teaspoons almond extract
1¼ cups rolled oats, ground into flour
¾ cup dry/uncooked millet, ground in flour
2½ tablespoons poppy seeds
2 teaspoons baking powder
1 tablespoon lemon zest (from 1 medium lemon)

 1. Preheat oven to 325. Line a standard 9-by-5-inch loaf pan with parchment paper (or use a silicone baking pan). In a small bowl, place the chopped dates, non-dairy milk, and almond extract, and set aside (so dates can soften).

2. Grind the oats and millet together into flour in your blender, and place into a mixing bowl. Add to this the baking powder and poppy seeds, and mix with a fork.

3. Blend the dates, non-dairy milk, and almond extract until smooth. Pour into the bowl of dry ingredients, along with the lemon zest, and mix just until all of the dry ingredients have been incorporated.

4. Pour batter into pan and bake for 55 to 60 minutes uncovered. It will be done when it is an even medium brown and has some cracks on the top. Insert a toothpick and if it comes out clean, it’s likely done. Let cool for 15 minutes before removing from the pan to cool further on a cutting board. (It will rise during baking then fall a bit during cooling.) Cool for another 20 to 30 minutes before slicing. Serve as is or with Lemon Frosting (see original link for frosting directions).

Preparation: 30 minutes
Cooking time: 55 to 60 minutes
Makes: 1 standard loaf (about 10 slices)

Recipe from Straight Up Food:

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