Molasses Apple Sauce Cake

I attended an Animal Law Conference and one of the presentations was on the vegan diet and the unique nutritional needs of a vegan.  I immediately bought a stronger dosage of B12 and a bottle of black strap molasses.  Black strap molasses has iron, calcium, potassium, and a flavor that takes getting used to.  I tried it in coffee, coconut milk, and on cecina [see my recipe for this garbanzo flour cake].  Then I decided to make an energy bar or cake for my lunches this week!

9″ cast iron pan that is well-seasoned [cooking acidic foods like applesauce in cast iron also increases the iron content in the cake]

16 0z can of unsweetened apple sauce

1 large pear – diced

3 tablespoons molasses

2 cups raw oats

1 heaping tablespoon of flax meal mixed with 3 tablespoons of water to replace egg

1/4 cup golden flax seeds

1 cup hulled sunflower seeds

Combine all and pour into an oiled 9″ cast iron pan.  Bake in a pre-heated 350 degree oven for about a half hour.  The dark color of the molasses will make it hard to see a golden surface so I tapped the surface of the cake until it made the hollow noise you hear when a loaf of bread is done.

Tuscan Garbonzo Flour Cake or Cecina

I was so happy to find this recipe using only garbonzo bean flour, olive oil, and salt.  After buying a large quantity of unusual flours for gluten-free bread, I am still looking for inventive ways to use these flours.   This cake can be savory with ragu poured over it or sprinkled with red pepper flakes and vegan Parmesan [as seen above].  If the cake is made with less salt, it can be served with molasses [just in case you are adding the iron, calcium and potassium-rich black strap molasses to your diet].  Lastly, if you use a thinner layer of batter the result will be a flat bread while this recipe produces a soft-centered cake that reminds me of polenta.

2 cups garbanzo bean flour

3 cups water

3 tablespoons olive oil

2 teaspoons sea salt

9″ cast iron pan that is well-seasoned

Pre-heat oven to 500 degrees.  Allow pan to heat in oven for 5 minutes.  Use a blender to make a smooth batter.  Pour batter into the oiled pan and bake at 500 degrees for 12-14 minutes.  Then open the oven door a bit and allow the cecina to cook for 6 minutes more.  The surface should be golden.  Allow to cool for ten minutes before slicing.

If you pour less batter, be sure to keep an eye on the flat bread and adjust your cooking times.