John Myers
Ingredients for 1 servings:
- 50 g buckwheat
- 50 g golden millet
- 25 g amaranth
- 80 g flour, gluten-free (farine mix from Schär)
- 40 g corn flour
- 200 g mixed nuts (hazelnuts, almonds, walnuts)
- 100 g sugar
- 1 packet of baking powder
- 2 tsp cinnamon powder
- 1 pinch of cardamom powder
- 1 pinch of anise powder
- 1 tsp. clove powder
- 1 pinch of nutmeg powder
- 1 pack of orange peel
- ½ tsp ginger root, grated
- 30 g cornstarch
- some mineral water
- 200 ml oil
- 200 ml red wine
- 2 tbsp applesauce
- 30 g dark chocolate shavings
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes
vegan
Preheat oven to 150 degrees Celsius (300 degrees Fahrenheit) top and bottom heat. Finely grind the buckwheat, golden millet, and amaranth and place in a bowl. Grind the nuts finely or coarsely (depending on preference). Add the remaining flour, nuts, and sugar to the bowl. Add the baking powder, spices, orange zest, and ginger and mix. Mix the cornstarch with mineral water (egg substitute) by hand. Add the oil and red wine and stir vigorously. Add this oil-red wine mixture to the dry ingredients and mix. Add the applesauce and chocolate shavings and stir again. Line a loaf pan with baking paper and pour in the batter. Bake the cake at 150 degrees Celsius (300 degrees Fahrenheit) for about 60 minutes. Do the toothpick test. Please adjust the temperature and baking time to your oven; mine is very old and may therefore vary.
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