Brown Rice and Oats Kiwi Cake

  BR_Oa_Kiwi_Cake 6BR_Oa_Kiwi_Cake 3BR_Oa_Kiwi_Cake 1BR_Oa_Kiwi_Cake 4BR_Oa_Kiwi_Cake 5

 

  1. 1 cup Brown Rice Flour
  2. 1 cup Oat flour made from jumbo oats
  3. ½ cup whole wheat four
  4. 3 tablespoons of dark brown organic sugar
  5. A pinch of salt
  6. 1 heaped tspn baking powder
  7. 1 cup thick buttermilk made from milk and yogurt
  8. ½ cup sunflower oil
  9. 4 tbspns of milk
  10. 1 vanilla pod
  11. 3 ripe kiwis
  12. 1 tbspn organic honey

 

  • In a bowl, combine the flours, sugar, salt and baking powder.
  • In another bowl, add buttermilk and oil, the vanilla seeds from the pod, and mix well.
  • Combine the dry and wet ingredients and mix well till a smooth batter is formed; at this stage you will observe that the batter becomes thicker by the second (primarily because of the rice flour). Add milk at this stage, and combine again until the batter is smooth. Quickly add the kiwis in, and transfer the mixture to a baking dish that is lined and greased.
  • Bake for 30-40 minutes, until the top is golden, and the sides are coming away from the dish.
  • Leave the cake to cool completely, and then place it in the fridge. The kiwis make the cake little delicate, but the flours added with it give it a very moist texture. While hot, the cake is unstable, so you may want to cool it before you savour with a drizzling of honey!
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