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By Emily Savary

Cooking Time: Approx 40-45 min, 170 ° C

Dietary: Gluten Free & Dairy Free

Emily Savary picked up some of our pea flour at our processing unit launch party and shared this great sounding recipe on Facebook.

“Some of the ingredients might look unusual but I am both gluten & dairy intolerant and sugar hates me too. According to most shops that means I have no taste buds! So other than places like the Kitchen Table which do cater for intolerances, for every day cake needs (basic survival really) I have to make up my own recipes. This one was lovely & moist with the rhubarb & the pea flour and kids loved it:

Ingredients & Method

Mix in order:

150g olive oil (I always use extra virgin but any other oil would work incl. but oils)

125g xylitol

25g molasses (could use other dark sugars like muscovado); don’t worry about mixing it thoroughly, the small lumps are actually quite nice)

3 large eggs

1 tbsp of vanilla paste (& a drop of almond essence, optional)

A pinch of salt

75g almonds, grounded (I blitz whole ones so most of it is very fine but with coarser bits too for a bit of crunch)

50g corn flour (could use a gluten free mix)

50g pea flour & 2 level tsp of baking powder, folded in gently

2-3 stalks of rhubarb depending on size, cut very small (I cut them lengthwise first)

Put in an oiled cake dish or dishes, scatter flaked almonds on top if you fancy to & bake for approx 40-45min at 170 ° C (less for muffins).

Enjoy still warm!”