COURGETTE & BRAZIL NUT TEA CAKE

BY Ceres Organics

vegan   

Ready in 75 minutes | Serves 8


Ingredients

3 cups Organic Spelt Flour, Wholemeal, Mini-pack

½ cup Organic Essential Omega, Flaxseed & Chia

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon Organic Ground Cinnamon

2 bananas (mashed)

1 cup Organic Olive Oil, Extra Virgin Cold-Pressed

2 cups Organic Coconut Sugar

2 cups courgette (grated)

1 cup Organic Brazil Nuts (roughly chopped)

Method

Preheat your oven to 165°C and line a large loaf tin or two small loaf tins with baking paper.

In a large bowl combine all ingredients and stir until well combined.

Transfer the mixture to your prepared tin or tins. Cover with tin foil and bake for 60-75 minutes. At the 60 minute mark, check your loaf by inserting a skewer into the centre. If it comes out clean, you’re done, and if not, bake for a further 20 minutes. Remove the tin foil at the 60 minute mark, this will stop your loaf from burning.

Remove from oven and leave to cool on a wire rack. It’s ready to eat in 15 minutes!