Add the dry ingredients to the mixture and mix until just combined. Gluten-free Vegan Pumpkin Roll Continuing wit, Pumpkin Chocolate Gateau My latest addition t, Salted Pumpkin Caramel Thinking I need to sha, Vegan Pumpkin Sage Quiche So this year instea, Reflections on my 45th birthday Peel, core and slice the apples into small pieces and set aside. Add the remaining apple slices and blueberries, pressing them down slightly into the mixture. Your email address will not be published. By hand gently fold in the apples and blueberries. Bake for 45–55min or until risen and firm to the touch. Following yo, Spiced Apple Cake As promised yesterday I’m. Cake: 2 apples; 130g blueberries (1 cup) 280g spelt flour (2 cups) 1tsp baking powder; ½tsp bicarbonate of soda; 1tsp cinnamon; pinch of salt; 140g rapadura sugar (just under 1 cup) 3 eggs; 120ml olive oil (1/2 cup) 1tsp vanilla; Topping: 30g hazelnuts, chopped … In a electric hand or stand up mixer whisk the sugar and the eggs for about 5 min, add the olive oil and vanilla and mix for 2 more min. In a bowl mix the chopped hazelnuts, sunflower seeds, coconut and sugar and set aside. First prepare the topping. Remove from the oven once ready and leave to cool down. Built on Genesis + Foodie by Lix Hewett, Hana, Nirvana Cakery, adapted from Ottolenghi The Cookbook, Buckwheat and Rosemary Crackers (gluten-free & vegan) ». Grease and line 9" round spring form cake baking tin. Place the flour, sugar, butter, vanilla, eggs and milk in the bowl of an electric mixer and beat until just combined. Spoon the mixture into your prepared tin, level the surface, sprinkle with your prepared topping and bake for about 40 min or until a cocktail stick comes out clean. Insert a … In a bowl whisk together the spelt flour, baking powder, bicarbonate of soda, cinnamon and salt and set aside.