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VENECIA
Wholemeal nut breakfast cake
Gingerbread of dates, almond drink, wholemeal flour, clove, unroasted nut mix.
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Ingredients
Directions
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Preheat the oven to 170 ° C.
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Remove the seeds from the dates and put the dates together with the maple syrup, almond drink and vinegar in the food processor. Grind to a smooth mixture.
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Sift the flour over a bowl and add the baking soda and spices. Add the date puree and the nuts. Mix to batter.
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Line the cake tin with baking paper and scoop the batter into it. Divide the rest of the notes.
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Bake the cake in 40-45 min. In the middle of the oven until done.
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Test after 40 minutes on doneness by putting a skewer in it. If this comes out clean, the cake is done.
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Remove from the oven and allow to cool for 10 minutes. Then pour on a grid and let it cool down.
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Nutrition
250Calories
Sodium3% DV80mg
Fat17% DV11g
Protein12% DV6g
Carbs10% DV30g
Fiber20% DV5g
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