My regular Blog readers will know I love a recipe challenge, and I’m really pleased with my latest creation, which came about thanks to Creative Nature Superfoods who asked me to create a recipe using a superfood that they would send me. So when a tub of Maca powder turned up at my door, I couldn’t wait to start creating in the kitchen, and the result is this healthy, nutrient packed Maca and Maple Loaf Cake.
So how do you make it?
300g coconut flour
150g oat flour (I made mine by whizzing oats in my NutriBullet to form a flour)
2 tbsp Creative Nature Maca powder
Pinch himalayan pink salt
1 tsp baking powder
2 eggs, beaten
6 tbsp pure maple syrup
150ml (approx half a large tub) of soya or coconut yogurt (I used Alpro coconut, but any type of yogurt would work)
Approx 200ml almond milk – depending on consistency
Melted coconut oil to grease baking tin
Pre-heat oven to 180 degrees, and then line a loaf tin with greaseproof paper, and then coat the paper in melted coconut oil to prevent the loaf sticking. If there is any coconut oil left, save it and then add to the cake mixture alongside the maple syrup.
Combine all dry ingredients in a bowl and stir well. Beat the eggs and then add to the dry mixture, along with the maple syrup and yogurt. Add the almond milk a little at a time, stirring well. The flours are quite dry and so you will need quite a bit of liquid to reach a dough like consistency, but you don’t want to over-do it, as you want a bread firm enough to spread onto, but moist enough to not crumble. Keep stirring the mixture, adding more almond milk until you have a dough that can be poured into the loaf tin. Smooth the top of the mixture and then pop into the oven for approx 25-30 minutes. Check the oven every ten minutes, you don’t want the top to brown too much, and if this is starting to happen, turn down the heat, or cover the top of the cake with foil. If you can lift the loaf out of the tin, and tap the bottom of the cake to reveal a firm base then it is cooked through. Remove from the oven, and turn onto a wire rack to cool. Once cooled, cut into slices and enjoy! Because the loaf is not too sweet you can enjoy it for breakfast or a snack, and it is delicious either with butter, nut butter, homemade jam or ricotta. Store the slices in an airtight container in the fridge and they should keep for 3 days. I’d be amazed if they last that long though!
Maca is a great source of vitamins, minerals and amino acids and is reported to boost energy and support the metabolism, as well as supporting the body’s hormonal functions and is reported to raise the libido. Now that’s what I call a sexy snack!
Please do let me know if you give this recipe a go, and don’t forget to tag me and Creative Nature Superfoods in your photos – I love to see your creations.