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Blender Batter Berry Cake


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Ingredients

Blender Batter Berry Cake

  • 350 g raw brown rice
  • 260 g rice or almond milk
  • 1 tsp apple cider vinegar
  • 50 g olive oil
  • 280 g raw honey
  • 2 eggs
  • Pinch sea salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • ½ tsp gin, ger
  • 200 g fresh or frozen blueberries (or berries of choice)
  • Handful raw almonds
  • Handful rolled oats
  • 2 tbsp rapadura sugar
  • 2 tbsp macadamia oil
  • 6
    50min
    Preparation 5min
    Baking/Cooking 45min
  • 7
    medium
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
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Recipe's preparation

  1. Preheat oven to 170ºC. Line the base of baking dish and set aside.
    Place
    rice, milk, vinegar, olive oil and honey into TM bowl and blend for 2 minutes on speed 9.
    Scrape down lid and sides of bowl
    and allow batter to soak for a few hours. (To avoid this step, blend a further
    minute on speed 9.)
    Add eggs, salt, baking soda and
    powder and spices and blend for 5 seconds
    on speed 5.
    Pour batter into prepared
    pan and sprinkle with blueberries.
    Without rinsing, place almonds into TM
    bowl and chop for 3 seconds on speed 5. Add oats, rapadura and oil as well as
    a little extra cinnamon to taste and mix for 3
    seconds on speed 3.
    Sprinkle
    over cake and bake for 45 minutes until skewer comes out clean.

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Comments

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  • A beautiful GF and dairy-free

    Submitted by Julia P on 18. October 2013 - 23:17.

    A beautiful GF and dairy-free cake!  My family loved it!  It was easy to make, I followed the quick version of this recipe and blended a further minute instead of soaking for a few hours.  I substituted apple cider vinegar with white vine vinegar and used grapeseed oil instead of macadamia oil.  It turned out beautifully!  I will definitely make it again and will try the slow method next time.  Thank you Quirky Cooking, love you recipes!

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