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@spiced.fig

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Gluten, dairy and refined sugar free sweet potato cake with caramelised nectarines xx

Tastes similar to a sticky toffee pudding and best eaten while warm

I used nectarines, but persimmons would also be an amazing substitute or pretty much any stone fruit.

For the caramel topping, I’d recommended using crunchy peanut butter.

Recipe below:
160 grams of olive oil
200 grams cooked and blended sweet potato
240 grams of maple syrup
50 grams of coconut sugar
3 large eggs
4 tsp vanilla extract
150 grams of almond flour
100 grams of oat flour
1 tsp baking soda
1 tsp baking powder
1 1/2 tsp of ground cinnamon

Caramel sauce:

120 grams of coconut oil
120 grams of maple syrup
25 grams of coconut sugar
64 grams of peanut butter

Instructions:
•Air fry or bake sweet potatoes until soft.
• Pre-heat oven to 177 C
• Blend sweet potatoes with 1 egg and maple syrup until smooth.
• In a large bowl, whisk the olive oil, sweet potato mixture, maple syrup, coconut sugar, remaining eggs and vanilla.
• Add in almond flour, oat flour, baking soda, cinnamon, baking powder and salt. Fold dry ingredients into wet ingredients, mix until no clumps remain.
•Slice nectarines into ¼–½ inch wedges.
•Heat a pan over medium heat melt coconut oil, and stir in coconut sugar until it forms a syrup. Add vanilla.
•Place nectarine slices cut-side down in the syrup, cook 2–3 minutes, then flip, cook until golden and slightly softened.
•Place the nectarines into the bottom of your cake tin.
•Pour your cake batter over the nectarines.
• Bake for 50-60 minutes until a toothpick stuck into the center of the cake comes out clean.
• While the cake is baking, combine coconut oil, maple syrup, coconut sugar, peanut butter and a pinch of salt in a small sauce pan and stir well. Bring to a simmer for two minutes then turn off the heat and allow caramel sauce to thicken and cool.
• Remove cake from the oven and allow it to cool for around 15 minutes before slicing. by @spiced.fig

18

3

8 months ago

This week’s cookie from my own recipe testing:

Completely gluten free with infused earl grey brown butter, chunks of dark chocolate and a sprinkle of sea salt ✨ by @spiced.fig

33

13

10 months ago

Nathan and I were craving a steak sandwich with butternut squash and pumpkin spice cinnamon buns with a miso glaze

Steak Sandwich consisted of:

-garlic tahini lemon sauce
-chimichurri
-roasted red peppers
-rocket
-feta
-toasted walnuts by @spiced.fig

25

11

a year ago

Spiced date apple oat & dark chocolate

First up in developing recipes for myself, and I’m really pleased with how this turned out. The oats provide a lovely, flapjack-like texture, with shredded bits of apple and dates throughout. The chai spice mix and salt ratio balance the sweetness perfectly. All in all, I don’t think I’d change a thing.

Plated on the beautiful @waveyceramics by @spiced.fig

39

20

2 years ago