There are so many gastronomic goodies arriving in delis and supermarkets these days I found Auckland’s annual Food Show in August the ideal place to catch up. This year there was a definite focus on health, including the ever popular gluten-free, dairy-free and paleo, and, amongst many other delights, turmeric — the trendy spice and superfood that is purported to have long-term restorative benefits. Walnut and hazelnut flours from Uncle Joe’s in Marlborough are perfect for the health-conscious, gluten-free cook. One-hundred per cent natural, the flours add goodness, flavour and texture to coatings, bakes and desserts. For baking, I use half nut flour and half gluten-free flour as the nut flours are quite substantial.
|1 cup||Brown sugar|
|¾ cup||Canola oil|
|1 tsp||Vanilla extract|
|½ cup||Gluten-free flour (Main)|
|½ cup||Walnut flour, I use Uncle Joe's Walnut Flour (Main)|
|1 tsp||Baking soda|
|1 tsp||Baking powder|
|1 tsp||Ground cinnamon|
|1 cup||Apple, grated (Main)|
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- Preheat the oven to 180C. Lightly oil a 20cm round cake pan and line the base with baking paper.
- Cream the sugar and eggs in a large mixing bowl. Beat in the oil and vanilla extract, until smooth.
- Combine the dry ingredients and sift into the wet ingredients. Stir in the grated apple and craisins. Pour into the prepared pan. Bake for about 40 minutes or until a skewer inserted in the centre comes out clean. Cool on a wire rack.
- Serve topped with cream cheese icing or for a dairy-free cake, dust with icing sugar.