Serves: 12 serves
Prep Time: 15 minutes
Cook Time: 30 minutes
Cake 2 ½ cups of McKenzie's Tigernut Flour
½ tsp McKenzie's Bi-Carb Soda
½ tsp McKenzie's Fine Pink Himalayan salt
¼ cups coconut oil, melted
½ cups milk
½ cups maple syrup
1 tsp vanilla extract
1 tsp coconut flour
2 tbs coconut oil, melted
2 tbs honey
1 tsp lemon juice
zest ½ lemon
pinch McKenzie's Fine Pink Himalayan salt
Pre heat oven to 175 degrees and line or grease a round ring, 20cm cake tin.
Combine all dry ingredients in a bowl, mix well. In a separate bowl, whisk eggs and add the rest of the wet ingredients. Create a well in the dry ingredients, add the wet ingredients and mix well.
Pour into cake tin and cook for approximately 30 minutes, or until skewer comes out clean.
Let the cake cook for about 10-15 minutes before removing from tin, allow to cool completely before you add the glaze.
Make the glaze by mixing all ingredients together.
Two new exciting flavours added to range.
Alternative flours are not only loved among health-conscious circles and foodies, they're now popular and widely used by consumers. Meeting this growing demand, McKenzie's has introduced two NEW flavours to its extensive speciality flour range.
Launching Oat Flour and Tigernut Flour , McKenzie's is leading the way in the alternative flour space. The two new flavours hit the shelves at Woolworths Supermarkets at the end of February and will accompany seven other alternative flours in the range.
Despite the name, Tigernut Flour is made from a small root vegetable - not a nut! It boasts high levels of resistant starch and is a great nut-free substitute to almond meal. Tigernut Flour is gluten free, paleo, has a granular texture and is packed full of fibre. It can be used in a range of dishes including cakes, donuts, bread and muffins.
The new Oat Flour is made from 100 per cent oats and is a delicious alternative to wheat flour. It adds earthy, toasted flavours to baking, whilst boosting protein and fibre intake too. Oat Flour is perfect to use when making pancakes, slices, biscuits and muffins.
McKenzie's Marketing Manager, Bianca Piscopo, said the Australian food manufacturer has had an overwhelming response to their existing specialty flour range and is delighted to expand their offering in this growing health space.
"We're excited to give customers even more nutritious baking options with the addition of the two new variants. There really is an alternative flour for everyone in our range!
"We've seen the growing trend of alternative flours and think people will fall in love with our new flavours, especially our Tigernut Flour as it's such a unique and versatile product. We hope our customers continue to enjoy experimenting with our speciality flours and baking delicious and healthy creations," she said.
McKenzie's full alternative flour range includes: Coconut Flour, Quinoa Flour, Lentil Flour, Chick Pea Flour, Buckwheat Flour, Wholemeal Spelt Flour, Tapioca Flour, Oat Flour and Tigernut Flour. McKenzie's products are available at Coles, Woolworths and independent supermarkets.
For further information, delicious recipes and a downloadable Flour Power eBooklet, visit www.mckenziesfoods.com.au