Vegan, Gluten Free Blood orange & Polenta cake
This is a wet cake or as I prefer to call it - a finger licking good cake. I also use flax seeds as they are a great replacement for eggs, so good in my opinion that a non-vegan would be hard pushed to notice the difference. Let me know how you get on and remember the rule is there are no rules so experiment and make to your own tastes.
- Time: 15-20 mins preparation
- Complexity: medium
A simple ‘cut and come again’ sort of cake – that is better if left for a few days. Low in fat, I think it is super delicious if spread with a swish of butter, margarine or your spread of choice (but sort of defeats the point!). Traditionally made with sugar - this is a ‘sugar-free’ version, with very little added sweetness. Because of the sweetness of the dried fruit, you could also leave out the honey/agave/fruit syrup if you like. But I like the little extra punch.
If you are avoiding processed sugar – be mindful of the fruits you use. Typically glace fruits (cherries, mixed peel) are infused with a glucose fructose mix. And some of the more tropical fruits (pineapple, cranberries etc.) are often sugar infused also.
A sort of a cheats way to make a ‘pitta-esque’ receptacle, but anything that you can weigh, make and cook within 5 minutes is not to be sniffed at. A genius lunch option.
- Time: 5 mins
- Complexity: very easy
- If using fresh beetroot – see below roasting instructions.
- Place beetroot in processor, blend until smooth.
- Add chickpeas, walnuts, garlic, tahini, lemon juice and oil.
- Blend all together.
- Season to taste.
- Serve with Multiseed toasts.
How to roast beetroot
- Wash beetroot.
- Place the unpeeled beetroot, wrapped in tinfoil in a hot roasting tray.
- Bake for 45 minutes @200c.
- Remove from oven and allow to cool a little.
- When cool enough to handle, peel beetroot & chop