Clementine Cake
Ready in a flash, gluten free, with no fancy ingredients! A total on the fly 'what have I got in the pantry' throw together that came out so well, the whole thing was eaten in one sitting.
Key Facts
- Gluten Free
- Easy Recipe
- Low in refined sugars
- High in vitamin C
Ingredients
- 1.5 cups blended clementines (around 8-10)
- 1 cup oats
- 2 heaped teaspoons organic ghee/ coconut oil
- 1 cup flour of choice (I used buckwheat, but brown rice, plain etc. work well too)
- 2 large eggs
- 1/3 cup rapadura sugar
- 1 teaspoon bicarbonate of soda
- 1 teaspoon vanilla extract
Preparation
01
Preheat your oven to 180°C.
02
Add the blended clementines to a pan with the oats. Warm gently for 2 minutess until you get a loose porridge texture. Stir in the ghee until melted & add the vanilla extract.
03
In a bowl add the rest of the ingredients, except the eggs. Fold in your orange mix then add your eggs & fold these in too.
04
Transfer to a lined tin then bake for 25-30 mins until golden & a knife inserted in the centre comes out clean.
05
Leave to cool on a wire rack.Slice & serve with fresh orange slices, yoghurt or ice cream.
Leftover cake will keep in the fridge for 4 days or freeze for up to 3 months.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
