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Sesame Multigrain Cake I

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Ingredients for 1 servings:

  • 150 g sesame seeds, unpeeled and ground
  • 250 g chickpeas, ground
  • 50 g millet, grind
  • 50 g corn kernels, grind
  • 1 ½ tsp baking powder
  • 1 pinch of salt
  • 6 almonds, bitter ground
  • 250 g beet syrup
  • 50 g rum, 54%
  • 460 g mineral water, carbonated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

gluten-free, egg-free, dairy-free, vegan

Combine the dry ingredients in a food processor, add the water, beetroot syrup, and rum. Blend everything thoroughly for 3-4 minutes on high. Pour into a 24 cm loaf pan lined with baking paper, shake until smooth, and bake in a cold oven at approximately 150°C for about 90 minutes. Check the needle for the dough to make sure it’s cooked through. My own recipe.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Sesame Multigrain Cake II