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