Seeded Buckwheat Snack CakeContributed by: Sarah House for Bob's Red Mill Test KitchenHealthy, almost low-fat snack cake perfect with a cup of tea or in a sack lunch. Gluten Free, Low Cal, Soy Free. Snack Cake
Icing (optional)
DirectionsSnack CakeStep 1Preheat oven to 350°F. Oil or line a 9x9-inch cake pan with parchment paper.Step 2Mix the peanut butter and evaporated cane juice until smooth. Add the applesauce, then eggs, and mix until combined.Step 3Combine the flour, buckwheat, baking powder, salt and xanthan gum and add to the peanut butter mixture. Mix until smooth. Stir in the seeds.Step 4Bake at 350°F for 20 minutes until the edges are slightly golden and a tester comes out clean. Let cool completely then cut into 18 servings.Icing (optional)
Once cake has cooled, prepare icing. Mix powdered sugar and milk until smooth then drizzle onto the top of each serving.
Makes 18 servings. |
 Servings: 18 Rating (Not yet rated) Products Used in this Recipe
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