WALNUT COFFEE CAKE
I use a mixture of oatmeal and California beans, which I mash into flour. I find this mixture works rather well for food and may be a much healthier alternative to very fine white flour. i actually like cooking with beans now. I eat nuts a day , but never really experienced it in roasting until recently.
For cake bars
2 eggs chia (two tablespoons powdered chia seeds and 6 tablespoons water)
100g California walnuts, ground
160g oatmeal - plain oats to flour during a kitchen appliance . Use gluten-free wheat if you're allergic / intolerant
1 ¼ teaspoon leaven
1/4 teaspoon salt
70g non-dairy spread, melted
110 ml strong brewed coffee (2 tablespoons instant espresso + 110 ml hot water)
For the icing
100g California nuts
4 tablespoons of milk-free spread
4 tbsp. syrup
4 tablespoons of a plant-based milk alternative (Why not try making your own California nut alternative? Find the recipe here)
2 teaspoons instant espresso
6-12 parts of walnuts for the highest
1.Preheat your oven with a lover of 180 ° C / 160 ° C / 350 ° F.
2.Make chia eggs by mixing powdered chia seeds with water and let it sit for quarter-hour .
3.Meanwhile, mix the peanuts, oatmeal, sugar, leaven and salt during a large bowl.
4.Add brewed coffee, liquid milk-free spread and cooked chia eggs. Transfer the dough to an 8-inch square baking sheet lined with parchment paper.
5.Bake for half-hour until edges are golden. Let it cool completely on one side.
6.To make frosting, mix all ingredients until smooth. If the mixture is just too soft, let it cool for 30 to hour . cover the cooled cake and garnish with a halves of California walnuts.
7.Once the icing hardens, cut the cake into sticks.