|15 min||25 min||6|
|3/4 cup||Rice flour, brown|
|3/4 cup||Buckwheat flour|
|1/4 cup||Sunflower seed flour, partially defatted|
|1 tsp||Baking powder|
|1 tsp||Baking soda|
|1/2 tsp||Nutmeg, ground (freshly ground)|
|1 pinch||Sea salt|
|1 tbsp minced||Ginger root (freshly grated)|
|1/4 cup||Coconut sugar (or succanut sugar)|
|1/4 cup||Blackstrap molasses|
|1/3 cup||Applesauce, unsweetened|
|1 tbsp||Apple cider vinegar|
|1/4 cup||Ghee (or butter or coconut oil)|
|1 tbsp||Chia seeds (mixed with 1/4 cup warm water)|
|1 dash||Maple syrup, pure|
Preheat oven to 350°F.
Line cake pan with parchment or grease with butter/oil and dust with flower.
Mix together rice flour, buckwheat flour, sunflower seed flour, baking powder, baking soda, cinnamon, nutmeg, cloves and sea salt .
In a separate bowl or blender, whisk/gently blend together the grated ginger, sugar, syrup, molasses, apple sauce, water vinegar and butter/oil.
Mix wet ingredient into dry ingredients and add the chia paste.
Pour into cake pan and smooth out with a spatula.
Bake for about 25 minutes, until the top is lightly browned and a toothpick, inserted into the centre comes out clean.