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Pecan Tea Cake. Oil free. Vegan

Besides making delicious probiotic drinks, I also love cooking and baking. And just creating yummy nourishing foods in general. Cooking - is a big love of mine. And it is my happy place. It started already in early childhood. I have 2 very strong memories. I will share one of them now. 1st one is around age of 7. I was left home alone (don't ask me how, or why, because I don't know and I just feel grateful that it ended well and I am alive) over night, while the rest of my family went to ski. So, by the end of the 2nd day - knowing they will be coming back tired and probably hungry - I knew that I had to cook a soup for them. What can be better than a warm nourishing soup on a winter evening after a skiing adventure? Right. So i remember starting to cook the soup by pealing the onions. And my eyes started to burn. So ! I put on the ski glasses! to keep my eyes from watering. I cooked the soup for my family (several older sisters and parents)using veggies I found in the kitchen and with the deep desire of wanting to take care of them and feed them. They said it was yummy. Well. Here I got really inspired by Raheli's Krut recipe. (Thank you, Raheli!) I have to say that this is the very 1st recipe written in Hebrew, that I translated using google translate! Yey!

And I took the freedom to revise it and adapt to my family's plant based diet. By no means I am claiming this to be my recipe. More - an adaptation of Raheli's original recipe for plant based and oil free needs.

So I did 2 versions. One version with coconut oil and maple syrup (read the recipe and you will understand) and the second one with apple sauce and without maple syrup.

For topping:

  • 100gr of Pecans (chopped to small pieces) 5 tbs of coconut sugar

  • 2 tbs of cinnamon

  • Some maple syrup (optional)

For the cake:

  • 3 flax seed or chia seed egg replacement (both work great!)

  • 1 can of coconut cream

  • 2/3 of cup coconut sugar

  • 1/2 of cup apple sauce ( I make mine by blending 1 apple with a bit of water) OR 1/2 cup of melted coconut oil

  • 1 1/2 cup of spelt flour (feel free to use white, or whole wheat) OR 1 cup flour + 1/2 cup of semolina

  • 1 sachet of baking powder

Mix all the wet ingredients. Add dry ingredients. Once you have a homogenous batter - oil your silicon mould. Sprinkle topping mixture on the sides and bottom of the babka mould. Pour into a babka mould 1/3 of the batter. sprinkle topping again. Pour 2nd 1/3 of the batter. Sprinkle. Pour rest of the batter and finish with the topping in abundance (this is the part that will make it crunchy. Yum!) Bake in a preheated over on 180 degrees for about 40 min. Check with a toothpick. Remove from over once the toothpick is relatively dry. Let us cool (for extra sweetness - you can pour a bit of maple syrup) and the let it cool off. Once cooled off and ready to serve - turn upside down onto a nice plate and serve. Enjoy!

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