Chestnut is a wonderful flour to use, albeit expensive, I know. Using the flour in baking, it makes cakes and brownies wonderfully moist, the same way two or three egg yolks would do it. This cake is gluten-free, dairy-free, egg-free, soy-free and sugar-free, being sweetened with grape and apple juice instead.
20 dried cherries, halved / ½ cup dried cranberries
4 tbsp good quality dark red grape juice
1½ cups (240 g) chestnut flour
1 tbsp corn starch
3 tbsp vegan carob chips
1 tsp baking soda
pinch of salt
½ cup walnuts, chopped, toasted in the oven, then ground finely
1 tbsp hazelnut / macadamia nut butter
2 tsp + 5 tsp walnut oil
2 – 3 tbsp maple syrup, warmed
1¼ cups apple juice
12 walnut halves
1½ cups chopped fresh black cherries
Makes enough for 8 generous portions.
Hint: By changing the dried fruit and fruit juice in the recipe, one achieves a completely different taste to this versatile cake recipe. Try for instance chopped fresh pineapple with cinnamon and coconut milk; or white grape juice with halved black grapes and vanilla powder.
Recipe from: BENESSERE well-being: vegan & sugar-free eating for a healthy life-style, by Laurinda Erasmus. Physical book from Quinoa Publishing and e-book from Apple iBookstore for the iPad.