I love to try traditional recipes with alternative ingredients like this cake. Instead of regular flour I use teff, instead of carrots I use beets and instead of refinde sugar I use dates and a little honey. Dates are rich in fibre and mineral and have a deep sweet taste, perfect for baking. My food philosophy is simple. Just add more green! —Liselotte Forslin
medium fresh beets (peeled and grated)
medium apple (grated)
fresh medjool dates (pitted)
full fat yoghurt (3% fat)
1 1/2 cups
cup dark teff flour (or if you don’t mind gluten, use spelt flour or a mix of spelt and wheat)
unsweetened dessicated coconut
of sea salt
In This Recipe
Preheat you oven to 175°C/350°F.
Grease and flour a rektangular bread pan.
Place the pitted dates in a food processor with the knife attached.
Add the oil and the honey and run the machine until the dates are minced.
Add the eggs and the yoghurt and run the machine again until well blended.
Mix the dry ingredients except the cranberries in a separate bowl.
Add the dry mixture to the creamy mixture and mix until a smooth batter.
Add the grated beets, apple and cranberries and mix until incorporated.
Add the batter into the prepared pan and bake for appr 45 minutes. Let cool on a cake rack.
In a small mixing bowl pour the pomegranate juice over the confectioners sugar and stir until a smooth pourable glaze without lumps.