Thursday, November 29, 2012

Dock Seed Cake

I came up with this recipe for this month's Wild Things Roundup, the theme of which was "Seeds" 

To check out more interesting forager recipes, be sure to click on the link above!

My first ambition with this recipe was to make donuts. I'm obsessed with donuts since I found this donut pan from Wilton.

While looking up the image, I see they have a heart-shaped donut pan. Love.

Now I haven't had a donut in over 10 years, since going gluten-free. You may remember my wistful post a couple months ago about picking up donuts at VooDoo Donuts for the bf. Admittedly, these are more like donut-shaped cupcakes, but they're close enough to make me very happy.

That said, upon trying the first batch, I felt the dock seeds had a hearty texture that didn't really seem 
donut-y, so, I poured the rest of the batter into a jelly roll pan and made a low cake. I still was a little iffy on the texture for a cake, but the bf said they were good and grabbed three to take to work. Go figure, I'm usually the earthy one. 

So, here's the recipe:

4 eggs
1/2 cup unsweetened grape juice, or other liquid of choice
1/2 cup molasses
1/2 cup grated carrot or other veggie, pumpkin for example
1/3 cup melted coconut oil
1 tsp. vanilla
3/4 cup almond flour, although this was a bit moister than I like, I may try up to 1/2 cup rice flour next time
1/2 cup ground dock seeds
1 tsp. baking soda
pinch of salt

Mix wet ingredients in a bowl. Mix dry ingredients in a bowl. Add one to the other.mix thoroughly pour into well-greased pan of choice. Bake at 350* for approximately 30 minutes, times vary with your oven and altitude. Cake will be firm when done. I always find I need to cook gluten-free recipes a little longer than I think I do. When you think it's done, leave it 5 more minutes.

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