Adaptogen buckwheat cake

Makes 1 loaf

1 cup buckwheat flour

1/2 cup jaggery (natural sugar)

2 tablespoons arrowroot powder

2 tsp Ashwaghandha powder

1/4 tsp cinnamon

1/4 tsp ginger powder

3/4 tsp baking powder

1/4 tsp baking soda

1/2 cup coconut oil

1/2 cup chopped dates

1/2 cup fresh raw applesauce (see note)

1/2 cup fresh almond milk (see note)

1/4 cup slivered almonds

1.Preheat oven to 375 degrees. Grease a 9-inch square cake pan with coconut oil.

2. In a large bowl, add the buck wheat, jaggery, arrowroot, Ashwagandha, cinnamon, ginger, baking powder, baking soda.

3. In a food processor, combine the coconut oil, dates, applesauce. Puree, then add the almond milk. Pulse to mix.

4. Add the liquid mixture to the dry mixture. Stir till completely mixed. Add the batter to the baking pan and top with slivered almonds. Bake for 20-30 mins. Check with toothpick. If the toothpick comes out clean the cake is ready.

Let the cake cool, then cut them into squares.

Note:

Applesauce- Peel and slice an apple. Add to a small sauce pan and cover with filtered water to cover the apples. Boil till softened,15mins. Puree in a food processor till smooth.

Almond Milk- 1 cup raw almond, 3 cups filtered water, pinch of salt. Soak almonds overnight in a bowl of water till covered. Refrigerate 8-12 hours. Drain nuts, peel, place them in a blender with 3 cups water. Puree, strain and store in an airtight container. Refrigerate for up to 3 days.