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.
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!