the Conqueror Cake

This is the result of yesterday huge headache. The first still warm slice waved the headache goodbye.

I used panela raw cane sugar and its big crystals remained intact for about an hour after the cake was baked.

Let's say buckwheat is not for the faint of heart but it's an extremely healthy, surprising and versatile superfood.

I eat it every morning (mostly in the form of buckwheat flakes+rice milk+walnuts) and it's very helpful to warm the body in the cold winter days.

Well, after all it is native of Central Asia and Siberia (brrr!).

I read somewhere that it was eaten by Genghis Khan, the Mongol conqueror who maybe brought it to Europe.

Here's the recipe in briefs:

sift together:

1 cup white rice flour

1 cup buckwheat flour

1/2 cup corn starch

3 or 4 T finest quality and fair trade cocoa

1 t baking soda

1 t cream of tartar

1 t xantan gum

3 pinches sea salt

add

1/2 cup panela

mix with a big wooden spoon

add a wet mixture made of

1 cup cold-pressed sunflower oil

2 T agave nectar

seeds of 1 vanilla bean

mix and add

2 T grounded flaxseed already mixed with 6 T warm water

mix and add

up to 1 cup warm water

mix and add

1 t apple cider vinegar

mix and immediately pour the batter in a oiled baking pan (about 15x25 cm)

and put it quickly in the oven at 190° for about 20 minutes.

Listening to : Horse Feathers - House with No Home