Wholemeal nut breakfast cake

Name: wholemeal nut breakfast cake
Cook time: 30 min
Total time: 85 min
Yield: 12
Ingredients: 225 g medjoldadel; 3 el maple syrup; 250 ml chilled almond drink unsweetened; 2 el apple cider vinegar; 300 g wholemeal flour; 5 g baking soda; 1 el ground cinnamon; 1 tl ground cloves; 200 g unroasted nut mix

Gingerbread of dates, almond drink, wholemeal flour, clove, unroasted nut mix.

Ingredients

Kitchen Stuff

1 food processor
1 cake mold 30 cm
1 baking paper
1 satepper

Directions

Preheat the oven to 170 ° C.
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.
Sift the flour over a bowl and add the baking soda and spices. Add the date puree and the nuts. Mix to batter.
Line the cake tin with baking paper and scoop the batter into it. Divide the rest of the notes.
Bake the cake in 40-45 min. In the middle of the oven until done.
Test after 40 minutes on doneness by putting a skewer in it. If this comes out clean, the cake is done.
Remove from the oven and allow to cool for 10 minutes. Then pour on a grid and let it cool down.