| 18 | 40 | 302 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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 tsp | Cinnamon |
| 1/2 tsp | Nutmeg, ground (freshly ground) |
| 1 dash | Cloves |
| 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 |
| 1/3 cup | Water |
| 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.
| Grain | 0.5 |
| Meat Alternative | 0.2 |
