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| Carol Kearns, our talented illustrator, also writes a baking column for EDP Norfolk Magazine, a few months ago she came up with this gluten free fava bean, ginger and sweet potato cake - easy to bake with our Fava Bean Flour, great to eat. |
When baking cakes to raise funds at University I found that a number of people asked for dairy-free or gluten-free options. I met the first requirement by baking either carrot cake (made with vegetable oil rather than butter) or courgette cake. Gluten-free presented more of a challenge. I came up with a very nice chocolate cake made with ground almonds rather than flour but as you’ll find a recipe for this type of cake in most cookery books I thought I’d devise something a bit different.
I’m currently working on the illustrations for Hodmedod’s gluten free flours made from quinoa, dried peas and fava beans (a variety of dried broad bean). As usual Hodmedod sent me samples to inspire my illustration work and these arrived at the same time that I was thinking about developing a gluten-free cake recipe for my column in EDP Norfolk Magazine. I chose to use the fava bean flour in this recipe and was delighted with the results - it really is absolutely delicious.
This recipe first appeared in the Eastern Daily Press's Norfolk Magazine
IngredientsFor the cake:
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Method
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Wheat bran is a wonderful ingredient if you’re looking to increase your fibre consumption as it contains over 40g of fibre in 100g of bran. It works beautifully in cakes, especially in combination with wet ingredients like sweet potato and apple, because it absorbs a lot of water, making the final bake just the right level of moist. The mouthfeel of this tea loaf is not dissimilar to corn bread.
A nourishing, plant-based classic made with British-grown grains and pulses - finished with a spoonful of SUCSEED for extra fibre, healthy fats and botanical goodness.
These wholesome oatcakes with festive redcurrant relish make a wonderfully simple yet elegant addition to any Christmas table. Combining the nutty richness of oats, puffed quinoa and wholemeal flour, they’re crisp at the edges and soft within, the perfect base for a jewel-bright relish of redcurrants, berries, apple, and orange. Sweet, tangy, and lightly spiced, this colourful topping brings a burst of seasonal flavour that pairs beautifully with the earthy oatcakes. Delicious served with Greek yoghurt and honey, they make a festive breakfast, afternoon treat, or a cheerful nibble for holiday gatherings.
