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Home › Blog › Kaki cake with Buckthorn Juice and Pumpkin seeds

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What can this Ayurvedic root do for you?

Find out now!

Recipe

Kaki cake with Buckthorn Juice and Pumpkin seeds

Do you fancy giving the kids something different from classic biscuits for their school break? With this recipe, you can add something super-healthy and delicious to their bookcase. And adults love them as well! These cakes contain kaki fruit, pumpkin seeds and buckthorn juice. The buckthorn berries used by Biotona to make this juice are exceptionally rich in vitamins C, E and K, carotenoids and phytosterols. Who ever thought you could get your daily dose of vitamins from a piece of cake?!

Tip: Make the cakes together with your kids, for double pleasure!

Ingredients (8 cakes)
Dry ingredients:
Coconut flour sugar 6 tablespoons
White spelt flour 180 g
Salt A pinch
Biscuit spices 1 teaspoon
Baking powder 1 teaspoon
Wet ingredients:
Maple syrup 2 tablespoons
Juice and zest of 1 bio-lemon  1
Biotona Seabuckthorn Juice  1 tablespoon
Vegetable yoghurt, unsweetened 60 g
Olive oil, mild 30 g
Kaki, peeled and cut into chunks 1
For the topping:
Pumpkin seeds Optionally
Pecan nuts  Optionally
Necessities
Kitchen robot or blender, muffin moulds, oven
  • Mix all the wet ingredients (not the kaki). Mix all the dry ingredients. Blend the two mixes together until they form a smooth dough.
  • Add the kaki to the dough and pour it evenly into the muffin moulds.
  • Top with the pecan nuts and the pumpkin seeds. Bake for 25 to 30 minutes in a pre-heated oven at 175°C.
Print recipe

products you will need

Seabuck-thorn

Juice from sea buckthorn berries

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