MATCHA BREAKFAST CAKE
Makes (1 Cake)
||KISSA MATCHA BASIC|
|200 G||WHITE ALMONDS, GROUND|
|50 G||OAT FLOUR, PLUS 1 TBSP FOR THE BAKING DISH|
|1 TSP||BAKING POWDER|
|1 TSP||BAKING SODA|
|1 PINCH||VANILLA POWDER OR PULP OF 1/2 VANILLA POD|
|30 G||PUMPKIN SEED OIL|
|30 G||OLIVE OIL|
|FINELY GRATED ZEST OF 1/2 LEMON|
|1 TBSP||VEGAN MARGARINE, FOR THE BAKING DISH|
|3 TSP||POWDERED XYLITOL, FOR DUSTING|
Detox made easy. With this delicious and light detox breakfast cake, your detox cure will be a treat!
Preheat the oven to 170 °C (150 °C fan). Mix almond drink and lemon juice and set aside. Wash, then roughly grate the courgette. Transfer almonds, oat flour and salt to a bowl. Sift 2 tsp KISSA Matcha Basic on top. Add baking powder and baking soda and mix the dry ingredients for 1 minute, using a fork. Combine xylitol, vanilla, both kinds of oil, lemon zest and almond milk (which, with the help of the lemon juice, has now turned into some kind of “buttermilk”) in another bowl. Now add the liquid and the grated courgette to the matcha flour mixture and stir with a wooden spoon or a silicone spatula until all the ingredients are well combined.
Grease a baking dish with margarine, dust with flour and pour in the cake batter. Bake in the preheated oven for 45–50 minutes. The cake is ready when a skewer inserted into the middle comes out clean. If necessary, bake for another 10–15 minutes. Take out of the oven, leave to cool, then invert the cake onto a plate.
Mix powdered xylitol and 1 tsp KISSA Matcha Basic and sift over the cake.