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.
