Care of Amy Symington of ameliaeats.com
Makes 1 bundt cake or 20 small servings
Prep time: 15 minutes Baking time: 45-50 minutes
Nutritional Bonus: This dessert does not use any processed sugars, is high in fibre and vitamin C, and contains zero cholesterol due to the use of ground flax seed instead of eggs.
As a general rule of thumb, to replace 1 egg in baking, use 1 tbsp of ground flax seed mixed with 2 tbsp water.
- 2 cups whole wheat or spelt flour
- 3 tbsp ground flax seeds
- 2 tsp cinnamon
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup grapeseed or canola oil
- 1/3 cup maple syrup
- 1/2 cup water
- 2/3 cup mashed bananas (approximately 2)
- 1 tbsp apple cider vinegar
- 2 tsp vanilla
- 3 cups strawberries, sliced
- 3/4 cup dates, pitted and chopped
- 1/2 cup toasted hazelnuts, chopped
- 1/4 cup dates, pitted and chopped
- 1/2 cup water
- 1 tbsp maple syrup
- 1/2 tsp vanilla
In a large mixing bowl, combine all dry ingredients. In a small mixing bowl, combine all wet ingredients. Add the wet to the dry ingredients and thoroughly mix. Add the 2 cups of the strawberries, the dates and half of the hazelnuts and fully incorporate.
Next, in a food processor, blender, or with a hand immersion blender, puree all streusel glaze ingredients until smooth. Set aside, keeping the mixture at room temperature. Evenly distribute the mixture into a lightly greased bundt cake pan. Place in a 350 degree F oven for 45-50 minutes. Test if cake is ready by using the toothpick method. If the toothpick is clean remove from oven and set aside to cool.
Once cooled, flip pan over on to a cake plate. Next, drizzle with streusel glaze and sprinkle with remaining hazelnuts. Slice and serve with remaining fresh strawberries!
Nutrients per serving (75g):
Calories: 180, Total Fats: 8g, Sat. Fat: 0.5g, Monounsaturated Fat: 2.5g, Polyunsaturated Fat:
4.25g, Omega-3s: 0.02g, Omega-6s: 0.25g, Carbs: 27g, Fiber: 3g, Protein: 3g, Sugars: 15g,
Sodium: 135mg, Cholesterol: 0mg