Baking variations on a theme

I love the recipe for Irish barm cake, so quick, so easy, and fat free. Its very simple basically you

No 1 coconut water cake

• soak 4 oz dried fruit of your choice in 12oz (14oz if using gluten free flour) hot tea and leave to soak till cool. 
• Measure 10 oz flour and 5 oz sugar into a bowl, ( I use coconut sugar) stir to combine and then add the cold tea and fruit to make a sloppy mixture. 
• Pour into a loaf tin and cook for approx 45 mins at 160 oC. 
• If using gluten free it works better as muffins rather than a loaf, adjust cooking time to approx 18 mins

So I thought for a change we would ring the changes and try different "teas" and flours to make different textures. I may add I use 4 oz raisins/sultanas plus 4 dried figs and 4 dries apricots that I soak with the raisins and then chop with scissors once soaked.

• No1 we used coconut water as our "tea" and einkorn flour. This made for a different flavour but not really aware of the coconut flavour, but you gain from the fabulous nutritional value of it,

No 2 apple and cinnamon with Kamut flour

No2 we used apple and cinnamon tea for our tea with Kamut flour. This made for a rather heavy "muffin" but you get away with that as they are so moist. The flavour is just awesome and they are very moreish

No3 to the back No 4 at front

• No 3 we used apple and cinnamon tea with einkorn flour, I also added a mix of sunflower/sesame/pumpkin and melon seeds for extra nutrition. These were lighter than the kamut flour ones, and I think these are probably my all time favourite of the batches. Just so full of flavour and so so moist...yum yum yum

• No 4 we used orange and carrot juice as our "tea", diluted down to 12 oz. also added  sunflower/sesame/pumpkin and melon seeds  but this time I  blended the seeds once soaked.. I used doves farm plain flour to which I added 1 teaspoon baking powder and 1 teaspoon of Xanthan gum. This had a delicious flavour and the carrot made it pleasantly sweet. These were not quite as moist as the others,  therefore they tasted heavier. If I make them again I would add some more fluid, though they did seem ok when raw. 

The products with links were supplied by Healthy Supplies, but the findings remain honest and my own.