My gorgeous nephew Rafi loves baking - he can share the recipes of several cakes and he's only three years old! Clearly, cooking runs in the family - his other grandmother won Come Dine with me!
Yesterday, we went on a secret blackberry picking expedition to get ourselves in the mood for National Blueberry Day 2015. We have a blueberry bush at my parents but the berries are still a little small and unripe as it's a young tree. So a blueberry farm came to the rescue and we created this fabulous yet healthy recipe.
It's more of a bread or loaf than a cake, totally refined sugar and dairy free and I've used Rude Health's fantastic sprouted spelt flour. Watch out for further posts about the nutritional benefits of sprouted foods. Healthy seasonal baking!
INGREDIENTS
250g Rude Health sprouted spelt flour
100g Clearspring organic apple and blueberry puree
2 tbsp baking powder
4 eggs (I used Two Chicks whole eggs)
2 ripe - mashed bananas
2 tbsp agave nectar
100g blackberries
100g blueberries
METHOD
Preheat the oven to 175c/ Gas mark 4/ 350F.
Mix together the mashed banana, apple puree, eggs and agave nectar in a bowl.
Mix the spelt flour and baking powder and then add the banana and apple mixture and mix well.
When the dry and wet ingredients are combined, gently stir through the berries.
Spoon into a lined 500g/ 1lb baking tin and bake for 45 min to 60 min.
Test with a skewer and remove from the oven when the skewer comes out clean.
Enjoy!
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