Gluten Free Cake With Buckwheat Flour
Buckwheat flour cake with dates is gluten-free cake but it has a regular taste and consistency like regular cakes. If a cake is without something, it usually has something missing. Not sugary enough, sticky or dispersible, dry, etc. But this gluten free cake with buckwheat flour is not like these cakes.
It's like a standard cchocolate cake. Unfortunately, it is not only its appearance, consistency and taste, but unfortunately also its calories. Don't thiink of eating three or five slices thinking It's made with date and gluten-free anyway. It is important to remember that sugar-free cake does not mean sugar-free cake. Sugar, regardless of its source, is sugar and is high in calories. Regardless of the source of flour, it is flour and is high in carbohydrates and calories. Don't let the something-free cakes marketed as fit cakes make you overeat as if you're not getting any calories at all. They can make you to take in more calories than you normally would.
The only advantage of cakes like buckwheat flour cake is that they allow you to get your calories from relatively better sources. For example, buckwheat and dates are high in calories, but they are also high in protein and fiber. You can make this cake with wheat flour and sugar and get the same consistency and flavor, but it will be less healthy regardless of the amount of calories. That's why so don't ask why I'm dealing with relatively expensive ingredients if I'm getting the same calorie anyway.
I used chocolate chips and hazelnuts to add action to the cake. You can remove them completely or use something else instead. For example, you can make your own cake by using ingredients such as walnuts, almonds, cherries, raspberries, white chocolate, orange peel or in combinations you want.
Enjoy the recipe...
- 3 eggs,
- 200 g seedless dates,
- 1 glass of water Milk,
- 1/2 cup of neutral oil,
- 3 tablespoons of cocoa powder,
- 1 cup of buckwheat flour,
- 1 packet of baking powder,
- 1 cup of chocolate chips,
- 1 cup coarsely ground hazelnuts.
- Take the dates and milk into the food processor and grind until you get a puree consistency,
- Beat the eggs in a deep bowl,
- Add the date and milk mixture and oil and whisk,
- Add cocoa and baking powder and whisk,
- Add the buckwheat flour gradually and whisk,
- Add chocolate chips and hazelnuts and mix,
- Pour the mixture into the oiled 20*26 cm oven dish and smooth the top,
- Bake in a preheated oven at 180 degrees until the toothpick comes out clean.