175g softened butter
100g Coconut sugar/Brown sugar
100g Caster sugar
100g Plain flour
100g Ground almonds
1 tsp baking powder
1/2 tsp salt
2 heaped tbsp milled flaxseed
3 heaped tbsp dried cranberries
3 Heaped tbsp seeded mix; pumpkin, sunflower, sesame, golden linseeds
One of my biggest weaknesses in my diet is snacking on unhealthy tid bits throughout the day. My will power to eat healthy use to be non existent. Recently after physically detoxing my body with wet cupping and Bikram yoga I managed to cut back on a lot of sugar and processed food and drink more water.
So instead of delving in to high salt/sugary snacks, I decided not to deprive myself completely but to create food from scratch with fresh, organic ingredients so with this in mind came this loaf which is a healthier version of an indulgent cake. With flaxseed full of Omega3s and antioxidant qualities and the seeded mix which a very good source of magnesium, copper and vitamin E amongst other goodness. Half the flour content has been replaced with almond flour and half the sugar content has been replaced with coconut sugar. I have tried replacing the white sugar completely but the texture of the cake after it has been baked is just not the same.
I’ve been testing this recipe with slight variations each time in my kitchen for several weeks now by adding mainly dates and brown sugar. Recently I changed the dates for dried cranberries and I started to love the loaf even more. The seeded mix has always stayed the same. With each loaf, I’ve had several requests for the recipe from friends and family and even with the good feedback I still wanted to make sure it was easy enough for anyone to create and was not just another cake recipe.
This is also perfect to have as a breakfast muffin alongside a pure fresh smoothie in the morning, the seeds will help level out the naturally high fruit sugars as your body digests. Just use muffin tray instead of a loaf tin.
Start with making the cake batter by whisking the egg and sugar until light and fluffy and creamy in colour.
Add in separate mixing bowl rest of the ingredients and then lightly fold it all together with the cake batter.
Transfer the mix to a greased or lined loaf tin then place in the oven for 40-50 minutes.
Allow to cool a little and then devour
Store in an airtight container. This cake will stay good for a week but It never lasts that long in my house. But if it does last the next day warm a piece for a few seconds in the microwave and drizzle with cream – oh so devilishly divine! Enjoy.