For our cake, the drink must be filtered, this can be done with a simple filter cloth, a nut bag or a fine strainer. Simply filter the drink through the filter cloth into a container and squeeze the filtered substance well, so that the liquid goes into the drink.
Our drink is already finished, but it can be sweetened or refined with spices, such as vanilla or cinnamon. It has a shelf life of a few days in the fridge. It tastes very good in a morning porridge or cereal!
Because this drink was prepared naturally, it does not contain emulsifiers, this means it may separate. Nothing to worry about, simply shake it or stir it again before you enjoy it!
Recipe by Mag. Cornelia Führer, nutritionist
- Almond and coconut mixture
- same amount of wholemeal flour
- 2 bananas
- 2 Tbsp chia seeds + 10 Tbsp water
- a little lemon juice
- 1 tsp cinnamon
- 2 tsp baking soda
- 1 apple
Mix the chia seeds with the 10 Tbsp of water, stir it and allow it to sit for approx. 15 min.
Mash the bananas with a fork and drizzle with a little lemon juice.
Mix the baking powder with the flour. Mix all ingredients, except the apple, to a dough.
Pour the dough into a cake tin of your choice and smooth it out. Cut the apple into slices and press them into the dough from above. Of course, you can also cut the apple into pieces and mix it into the dough if this is your preference.
Bake the cake at 180-200°C for approx. 25-30 minutes (depending on the oven used) - I bake it in a mini oven, so maybe that’s the reason it doesn’t take very long.
The cake is ready when it has dried up nicely on top (the apples are not supposed to get too dark). Do the stick test to get an idea of the readiness of the dough, preferably with a toothpick.
The dough will remain quite soft and juicy due to the bananas. It will not become dry or fluffy throughout.
After baking, allow the cake to cool in its mold, then remove from the mold.
And your homemade, juicy apple cake is ready!