A great recipe sent to me in a group i am in something that is worth try…
(makes 2 loaf tins) •2 ¼ cups wholewheat/buckwheat/rice or other flour •2 pieces stem ginger, chopped •2 cups raisins •1 ½ cups porridge oats •Approx 1 litre soy/rice/almond/oat/hemp milk (1 carton) •¾ cup linseeds/flaxseeds (ground) •1 tablespoon malt extract (or honey) •½ cup sunflower seeds •½ cup pumpkin seeds •½ cup sesame seeds •½ cup flaked almonds •½ teaspoon nutmeg •½ teaspoon cinnamon •½ teaspoon ground ginger
1.Preheat oven to 180°C/160°C fan-forced
2.Grease and line 2 small loaf tins
3.Combine all dry ingredients in a large mixing bowl
4.Add milk and malt extract – mix well and leave to soak for 30 minutes. If the mixture becomes too stiff add a little more milk.
5.Spoon into tins and level the mixture
6.Bake for 30 -40 minutes until golden and cooked through
7.Cool on wire Slice when cool – will keep for 5 days in fridge in a sealed bag. Freeze for 2 months
Eat one slice per day!
There is no essential oils in this recipe but as you can see… by whats in it you can add a drop of ginger, cinnamon, wild orange to the mix OR when its cooked spike holes in the cake and add freshly squeezed orange with wild orange, cinnamon and ginger.
You can add frosting using coconut cream and a freshly sqeezed orange blitzted together.
Warning: Not all essential oils can be taken internally please do your research and always read the label
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