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Teeccino Blog

TeeChia Fresh Berry Cake – Gluten-free & Unsweetened


Written by: Caroline MacDougall

We like to celebrate our birthdays here at Teeccino with something yummy to eat. It’s a nice way for all of us to gather together without the formality of a “company meeting”. But lately, it’s been getting hard to find something that we all want eat. Some of us aren’t eating sugar, some aren’t eating wheat, some aren’t eating dairy. Fruit salad, anyone? That was great in the summer, but now we wanted something more substantial and well…cake-like!

So last week, I was scratching my head about what to serve that would meet all our needs. I thought about my ancient (well, 1970 was some time ago) favorite baking book, the Tassajara Bread Book, which I have used so extensively over the years, it looks like a relic from Medieval times. I found a fresh fruit cake that was unsweetened and didn’t use any flour. But it did use rolled oats which I decided could be easily modified for TeeChia. I love taking a recipe for initial inspiration and then ad-libbing from there!

The result was a huge hit at Teeccino. Even the sweetest tooth among us was appreciative of the TeeChia Fresh Berry Cake! This cake is so filling that satiety is achieved quickly which is great, because then you won’t be tempted by other sweet indulgences.  Its frosting is made from dates and it is outstanding. Believe it or not,  you could serve this cake at a children’s birthday party and they wouldn’t be bouncing off the walls with a sugar rush!

Ingredients:

  • 1 cup coconut oil
  • 1 cup walnuts, chopped into a 1/4″ dice
  • 1 cup dried blueberries
  • 2 cups TeeChia Blueberry Date
  • 3 cups fresh berries like blueberries, strawberries, raspberries, blackberries
  • 1 1/2 cups pomegranate or blueberry juice – unsweetened!
  • 1/2 tsp salt
  • 1 tbsp vanilla extract
  • 2 1/2 cups gluten-free flour (Pamela’s baking flour worked well)
  • 1 tbsp baking soda
  • 1 tbsp baking powder, aluminum-free
  • 1/2 lb pitted Medjool or Deglet Noor dates

 

Instructions:

1. Preheat the oven to 325 degrees.

2. Heat coconut oil in a pan until it is liquid.

3. Soak the TeeChia in 1 1/2 cups Pomegranate juice until it is thoroughly saturated. Let sit until it soaks up all the juice.

4. Cover the dried blueberries in hot water and let soak a few minutes to soften them. Drain, but reserve the liquid.

5. In a food processor, mix with short pulses the berries, coconut oil, TeeChia, walnuts, and vanilla. Don’t completely blend so the chopped fruit pieces can still be seen. Short little pulses make a chunky mixture.

6. In a large bowl, put the flour, baking powder, baking soda and salt. With a large spoon, mix in the liquid mixture and incorporate it into the flour. Everything will be thick like a batter.

7. Grease 2 round cake pans or a round 2″ deep baking pan. You could also use a rectangular pyrex baking dish.

8. Pour the batter into the pan or pans and pat into shape so the top is smooth.

9. Bake for 60-90 minutes depending on how thick your pans are. Use a knife tip to test for whether the cake is done. If it comes out mostly clean, and the top of the cake is a nice brown color, the cake is done.

10. Remove it from the oven and let it sit and cool while you make the frosting.

11. Heat the dates and the reserved liquid from the soaked blueberries in a saucepan. Mash the dates with a hand masher into the hot liquid. Add more boiling water as needed until the date paste becomes the consistency of a frosting. If it cools down, it gets hard, so keep it warm until you frost the cake.

12. Put the cake on a plate. If you have 2 cake layers, put the date frosting between them and also frost the top of the cake. If you only have 1 layer, frost the top with a thick layer of date frosting.

13. Decorate with fresh fruit & serve!

Posted in Recipes

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