The English Post

Oat and Farro loaf cakes

OATS AND FARRO CAKE
Written by Veronica Lavenia

Oat and Farro loaf cakes are a healthy, rustic treat. The key to this recipe is the high quality of flours.

Flour selection is essential in any of my recipe. I always choose the best, organic and unrefined. Oatmeal and Farro flours in this recipe make the difference. Hot almond milk, mixed in the dough, makes the interior soft. Ideal for dumpling in milk, these oat and Farro loaf cakes are perfect for a healthy and tasty sweet. You can replace dark chocolate drops with raisin and, for a gluten free version you can use brown rice flour.

Oat and Farro loaf cakes: Ingredients

Makes 6-8

1 free range organic egg

Pinch of sea salt

150 ml (5 fl oz) unsweetened almond milk

80 ml organic cold pressed sunflower oil

150 g (5 oz) oat flour

150 g (5 oz) wholemeal Farro flour

1 tsp organic baking powder

1 tsp organic powder vanilla “Bourbon”

1 tsp raw cocoa powder

150 g (5 oz) dark chocolate drops

Oat and Farro loaf cakes: Method

  1. Preheat the oven to 180°(350°/Gas 4).
  2. In a blender, pour all ingredients in the order shown and mix, at maximum power, for 3 minutes.
  3. Pour the mixture into paper mini loaf baking pans. Add a handful of chocolate drops to each loaf and bake for 15-20 minutes.
OATS AND FARRO CAKE

PH. Veronica Lavenia

Don’t miss:

Orange chocolate cakes

Apple upside down small cake

Vegan chocolate salami

About the author

Veronica Lavenia

PhD (former University academic). Italian based food writer, food consultant and magazine contributor. Authors of six books (five cookbooks), some of her works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; "Chickpea";" TML" (The Mediterranean lifestyle), among others.