They are very delicious on their own but also when you drink a lovely cranberry green tea with it! They are crispy on the outside & soft on the inside with now & then a crunchy walnut piece & a lovely juicy cranberry … yum! Let’s look on the inside, shall we?
Step 1: Gather Your Dry & Wet Ingredients!
Recipe: For 9 individual cakes
* Dry ingredients:
1 cup (100 gr) organic white spelt flour
1 cup (120 gr) organic whole wheat spelt flour
1/2 cup (85 gr) coconut sugar
2 teaspoons baking powder
1/2 teaspoon ground ginger
1 teaspoon ground garam masala
a few pinches ground pink salt
1/3 cup (35 gr) peeled chopped walnut halves
1/3 cup (35 gr) frozen cranberries
1 1/3 cup ( 155 gr) peeled, cored, chopped apple chunks
* Wet ingredients:
2 flax eggs instead of 2 real eggs (2 tablespoons ground flaxseed + 6 tablespoons of water. Mix with a small whisk. Leave to stand for 15 minutes. It will get a bit gel-like. The mix is a bit thicker. This equals 2 whisked eggs).
3/4 cup (180 ml) unsweetened soy milk
2 tablespoons (30 ml) sunflower oil
Step 2: Add Dry Ingredients Together!
Preheat your oven to 180°C (350°F) for 10 minutes. I always use a fan oven. In a bowl, add all dry ingredients. This is the white spelt flour, the whole-wheat spelt flour, the coconut sugar, the baking powder, the ginger, the garam masala & the few pinches of salt. Mix well with a spoon. Now, fold the apple chunks, cranberries & walnut pieces through the dry mix. Set aside.
Step 3: Add Wet Ingredients Together! Add Dry Ingredients to Bowl With Wet Ingredients.
Take the bowl with flax eggs. Add the 2 wet ingredients to it. This is the sunflower oil & soy milk. Whisk to combine. Now, add bowl of wet ingredients to the bowl of dry ingredients & gently mix together.
Step 4: Fill Silicon Mats & Bake!
Take a cold oven rack & place a silpat on for stability. Take 2 lovely silicon mats & place them onto the silpat, besides each other. Now, fill the holes with the batter. When done, shake your mats a bit to end up with no air holes in the cakes. Place into the lower end of your oven & bake for 35 minutes. Check the oven often to make sure that the cakes don’t burn. After 25 minutes of baking, I lowered my oven temperature to 175°C (347 °F) & baked them for another 10 minutes. When done, your cakes have risen & are golden brown on top.
Test with a toothpick.
Take oven rack out of the oven. Leave the cakes into their silicon baking mats for about 15 minutes. This way, they will get a lovely shine & they cool off a bit so you get them easily out of the holes. Now, carefully, with 2 hands take them out of the holes. Place them onto a wire rack to cool down. When cold, savour them. They are best enjoyed with a lovely cranberry green tea on the side. Store in a cake tin.
You can read this tasty recipe here on my blog: https://sophiesfoodiefiles.wordpress.com/2016/12/27/vegan-spiced-apple-cranberry-cakes/