Eggless Gluten-Free Ragi (Finger Millet) And Date cake
A health cake bursting with the goodness of finger millet, oats,dates and walnuts.
Ingredients
- 300 g dates seeded and chopped
- 250 ml boiling water
- 100 g oatmeal
- 120 g ragi or finger millet flour
- 150 g brown sugar
- 50 g walnuts chopped
- 2 tbsps flax seeds roughly powdered and soaked in 5 tbsps warm water
- 2 tsp soda bicarbonate
- 1 tsp cinnamon powder
- 65 ml milk
- ¼ tsp salt
- 1 tsp apple cider vinegar
- 100 ml coconut oil melted
Instructions
- Preheat the oven to 176℃ and lightly spray a 9 x 5 inch loaf pan with cooking spray.
- Soak the chopped dates in the boiling water while you mix the other ingredients.
- Whisk together the flours, salt, cinnamon powder and sugar in a bowl.
- In another bowl vigorously whisk the milk and vinegar till it’s frothy and topped with bubbles.
- Now add the coconut oil and flaxseed mixture and combine.
- Gently fold the wet mixture into the dry ingredients taking care not to overmix.
- Drain the dates and mix into the batter along with the walnuts.
- Pour the batter into the loaf pan and bake 55-60 minutes till you get a clean toothpick. Cover the top with foil if you feel it is browning too quickly.
- Gently, turn out the cake on a wire rack and cool completely before slicing.
Notes
Adapted from Food 52