Hello blog’s friends
Finally also in Holland there are a lot of strawberries! Because of the cold weather they were late, together with the summer that is not here yet.
Anyway I love strawberries and of course I decide to make a cake with this sweet and juicy fruit, in a healthy version, without added fats and sugars, only with natural ingredients. Despite this this cake is amazing, so sweet and delicious…definitely my favorite for the summer! I suggest you to make it, you will love it!
Finally also in Holland there are a lot of strawberries! Because of the cold weather they were late, together with the summer that is not here yet.
Anyway I love strawberries and of course I decide to make a cake with this sweet and juicy fruit, in a healthy version, without added fats and sugars, only with natural ingredients. Despite this this cake is amazing, so sweet and delicious…definitely my favorite for the summer! I suggest you to make it, you will love it!
Ingredients:
For the base:
100g whole spelt flour
100 g of coconut flour
15 dates
Water
Vegetable milk
For the strawberry jam:
250-300 grams of fresh strawberries
The juice of half a lemon
For decoration:
200 grams of fresh strawberries
1 banana
Method :
Pre heat the oven to 180 degrees.
For the base: mix together the whole flour and the almond flour. In a blender mix together the dates with a glass of water till you obtain a creamy consistency. Add the dates cream to the flour and still well. If the mixture is to dry add a bit of water or vegetal milk. Keep stirring till you obtain a soft and elastic dough. Leave aside.
For the strawberry jam: Cut the strawberries into small pieces and place in a saucepan with a little water and the juice of half a lemon. Cook over medium heat for about 10 minutes until the strawberries are soft. At this point blend with an immersion blender, making sure to leave some strawberries pieces.
Now roll the dough into a cake pan (I used a 23-cm round cake pan). Pour over the strawberry jam and spread evenly. Decorate the top with the remaining strawberries and banana. Bake at 180 degrees for 25 minutes. Enjoy!!
For the base:
100g whole spelt flour
100 g of coconut flour
15 dates
Water
Vegetable milk
For the strawberry jam:
250-300 grams of fresh strawberries
The juice of half a lemon
For decoration:
200 grams of fresh strawberries
1 banana
Method :
Pre heat the oven to 180 degrees.
For the base: mix together the whole flour and the almond flour. In a blender mix together the dates with a glass of water till you obtain a creamy consistency. Add the dates cream to the flour and still well. If the mixture is to dry add a bit of water or vegetal milk. Keep stirring till you obtain a soft and elastic dough. Leave aside.
For the strawberry jam: Cut the strawberries into small pieces and place in a saucepan with a little water and the juice of half a lemon. Cook over medium heat for about 10 minutes until the strawberries are soft. At this point blend with an immersion blender, making sure to leave some strawberries pieces.
Now roll the dough into a cake pan (I used a 23-cm round cake pan). Pour over the strawberry jam and spread evenly. Decorate the top with the remaining strawberries and banana. Bake at 180 degrees for 25 minutes. Enjoy!!