I’ve finally bought a pack of coconut flour (10 euro!). I know 10 euro sounds crazy for a pack of flour, but after reading numerous healthy recipes on the blogosphere I decided to give it a try. The nutrition facts on the package (for 100g: 20 g protein, 10 g fat, 4 g carbs and 60g fiber) ended up convincing me. This product has turned out to be a good investment: you only need to use very little of it at a time. After a couple of heavy stodgy cakes using it, I’ve finally figured out how much your really need to absorb the liquid ingredients in a recipe: this dense brownie-like cake with reasonable nutritional values is my first successful experiment.
I chose dried apricots to sweeten the recipe because they have a relatively lower glycemic index compared to other dried fruits such as dates or raisins. I know the dried apricots I used probably contained sulfites (preservatives) because of their color. But according to Nutrition Diva, “if you don’t have a sensitivity, there doesn’t seem to be much reason to worry about sulfites in foods. So, if like your dried apricots soft and orange instead of stiff and brown, go for it!”
Ingredients for a small cake (6 servings):
(1 tablespoon = 15 ml)
– Cut dried apricots in small pieces. Cover with 8 tablespoons water and place 2 minutes at 900 W in the microwave. Let apricots soak, soften and cool.
– Mix all ingredients together in a food processor (including soaking water from the apricots). Eventually add stevia if you find that the batter isn’t sweet enough for your taste.
– Bake 20 minutes at 220 degrees.
Nutrition facts for a slice of cake: 150 kcal, 4.3 g protein, 10.2 g carbohydrates, 3.3 g sugar, 10.2 g fat, 5 g fiber.
My verdict: a dark, rich cake that isn’t overly sweet but still feels like a comforting dessert.