Kitchen Experiments – Buckwheat Applesauce Cake

I had no idea when I started to experiment with recipes for this ALCAT diet how to bake things without eggs. I always imagined that the baked items would not be as light and fluffy as their egg counterparts, but I will admit that I was wrong!  This is the third, fourth or fifth time that I have made this recipe over the past six months and I am thrilled every time I bake it and see it rise to the top of the pan.

The other thing that I am thrilled with is the flavor of buckwheat flour that is freshly ground from raw buckwheat groats.  (I think that I have mentioned in a previous post that I bought a Vitamix machine specifically so that I could grind my grains into flour and I am not sorry that I spent the money.  I love it! When I eat my freshly baked item and I think that I made it all with the freshest ingredients that I could find, it really makes me quite happy!  It’s the small things that do it for me!)

 (Raw Buckwheat Groats)

Buckwheat flour that you buy at the store must be ground from toasted buckwheat because it is very dark in color and has a very distinct flavor.  I tried making 100% buckwheat pancakes with flour from the bag and they had a very strong buckwheat flavor that really did not appeal to me.  It was only when I saw the raw buckwheat groats at Earthlight Natural Foods that I realized there were the raw and the roasted.

Buckwheat is not wheat, nor is it related to wheat nor is it even a grain or a cereal. It is gluten-free and derived from the seeds of a flowering plant so technically I think that you would consider Buckwheat a fruit. This is a great recipe to make in a pan like cornbread or in muffin tins.  It is a very tasty breakfast bread delicious when spread with almond butter.  Enjoy!

Buckwheat Applesauce Cake

1 ½ c. Buckwheat Flour (ground white buckwheat)

½ c. Almond Meal

1 tsp. baking soda

1 tsp. baking powder

¼ tsp. salt

1 tsp. xanthan gum

2 Tbs. arrowroot powder

1 tsp. cinnamon

 

1 c. applesauce

¼ c. applebutter

½ c. sweetener (Agave Syrup, Maple Syrup)

1 Tbs. oil

¼ c. water

 Preheat oven to 350^oF.

Combine dry ingredients in a medium bowl.  In a small bowl, combine wet ingredients.  Place wet and dry ingredients in a food processor and process until mixed.  Pour into an oiled 8”x8” square pan.

Bake for 30 minutes.