Since being diagnosed with an IgG allergy to almonds, I’ve had to find alternatives when baking grain-free.
My potential itch culprit led me to use sunflower seeds as my flour. I’ve been familiar with Sun-Flour for quite a while, but decided to just make my own the easiest way possible…by grinding the seeds in a food processor.
I was skeptical at first about the cake tasting like, well, sunflower seeds. But, it didn’t. Instead, it was dense and moist, with the perfect balance of sweetness and flavor (no sunflower seed taste detected).
- 1 T. walnut or coconut oil
- 4½ t. sucanat or coconut sugar (or another natural granulated sugar), ground a bit in a coffee grinder
- ½ chickpea egg (2 T. chickpea flour + 2 T. water) (or ½ chicken egg, if paleo)
- ¼ t. vanilla
- 3 T. finely grated carrot (about ½ medium carrot)
- ⅓ c. + 1 T. + 1 t. sunflower seed ‘flour’
- 1 T. raisins
- ¼ t. lemon zest
- 1/16 t. nutmeg
- 1/16 t. dried ginger
- ¼ t. cinnamon
- ⅛ t. sea salt
- 5 drops liquid stevia (or another ½ teaspoon of sucanat or coconut sugar)
- 1-2 t. water, only if the batter needs a bit more moistening
- 4 t. soft goat cheese (chevre) or coconut cream (if vegan or paleo)
- 1 t. maple syrup
- ½ t. milk of your choice (I used hemp)
- Preheat the oven to 350 degrees.
- Mix the ingredients for the chickpea egg, if using.
- Use a paper towel to wring the grated carrot of any excess moisture.
- Mix the dry ingredients (sun-flour, spices, salt, and lemon zest).
- Beat the coconut oil with the sugar until combined.
- Add in the chickpea egg, vanilla, and stevia (if using), and beat to incorporate some air into the mix (until you see bubbles).
- Stir in the dry mix, along with the grated carrot and raisins.
- Add water, if needed, at this point.
- Pour into a small, well-oiled baking ramekin (mine holds about 1½ cups).
- Bake for 35 minutes until the top has risen a bit and is golden. The cake has a ‘sticky’ texture due to the lack of leavening agent, but it is not underdone.
- Cool for 5-10 minutes.
- Mix the ingredients together for the frosting until smooth.
- Invert the ramekin and lightly tap the bottom to remove the cake, or eat it from the dish.
My husband and I thoroughly enjoyed this, and it made just enough to share between the two of us! ♥♥♥ We had a few bites before I frosted it, and, while it was delicious, it was much better with the frosting.
Having this recipe turn out so well was really exciting for me, as I can no longer bake with/use almonds. I will definitely be trying them in more future baking endeavors.
Have you ever experimented with Sun-Flour? If so, what have you made with it?
Shared with: Make Your Own Monday, Natural Living Monday, Slightly Indulgent Tuesday, Fat Tuesday, Allergy-Free Wednesday, Gluten-Free Wednesday, Alive & Thrive Thursday, Full Plate Thursday, Healthy Vegan Friday