 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/8 | teaspoon | anise seed | 1/3 | cup, mashed | ripe bananas (mashed well) | 1 1/3 | medium | Carrots, raw | 1/4 | tablespoon | cinnamon, ground | 1/2 | ounce | pumpkin seeds | 1 | date | Dates, dry puree with 2 tbs water as sweetner | 1 | tablespoon | coconut flakes, unsweetened, unsulphured, Bobs Red Mill | 3/4 | large | eggs, separated | 1 | tablespoon | flaxseed, crushed | 1/4 | dash | salt | 1/4 | tablespoon | vanilla extract/pure | 1/2 | teaspoon | baking powder aluminum free | 1/2 | cup | Spelt flour | 1/2 | tablespoon | olive oil | 1/2 | tablespoon | coconut oil |
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Steps
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Sequence
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Step
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| | 1 | beat egg yolks with cinnemon, annais | | 2 | add mashed banana''s | | 3 | add coconut, seeds, salt, oils and carrots | | 4 | add spelt and baking powder fold in well | | 5 | mix the egg whites with electrical mixer till it is stiff. Add 1/3 to the dough to make it thinner, then fold the other 2/3 gently but firm into the mix | | 6 | add in oven for 1.5 hours cake is done if wouden stick comes out with no soft dough sticking to it |
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