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Gluten-free rice flour fig cake with cinnamon flavour
Gluten-free rice flour fig cake with cinnamon flavour

Before you jump to Gluten-free rice flour fig cake with cinnamon flavour recipe, you may want to read this short interesting healthy tips about Strength Boosting Snack foods.

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When searching for a convenient nutritious snack, don’t forget about yogurt. Often people elect to eat yogurt over a healthy lunch which is not the right idea. As a treat, however, yogurt is one of the very best things you’ll be able to reach for. It is a protein-rich source of nutritious nutritional vitamins. Easily digestible, yogurt can actually help your digestive tract work appropriately depending upon the culture used to produce it. Yogurt combines beautifully with nuts as well as seeds. This reduces your sugar intake without lowering the taste of your snack.

A large assortment of easy health snacks is easily obtainable. When you make the decision to be healthy, it’s easy to find just what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to gluten-free rice flour fig cake with cinnamon flavour recipe. You can have gluten-free rice flour fig cake with cinnamon flavour using 11 ingredients and 8 steps. Here is how you do that.

The ingredients needed to cook Gluten-free rice flour fig cake with cinnamon flavour:
  1. Take 1 Fig
  2. Use 150 grams figs, peeled
  3. You need 180 grams Rice flour confectionery
  4. Get 60 grams Grape seed oil
  5. You need 80 grams Beet sugar
  6. You need 20 grams Cornstarch
  7. Take 2 tsp Baking powder
  8. Take 1 tsp Cinnamon
  9. Use 50 grams plain soy milk
  10. Get 1 tbsp Lemon juice
  11. Prepare 1 few drops Vanilla oil (or vanilla essence)
Steps to make Gluten-free rice flour fig cake with cinnamon flavour:
  1. Cut the fig with the skin into 8 wedges. These will be used later for the topping.
  2. Roughly chop the figs. Sprinkle with beet sugar and let sit for 5 minutes, then microwave at 600 W for 1 minute.
  3. Combine the rice flour, cornstarch, baking powder, and cinnamon. Mix together well using a whisk.
  4. Add the grape seed oil and lemon juice to Step 2. Stir with the whisk until smooth.
  5. Add Step 4 to Step 3. Stir in the soy milk and vanilla oil. Mix well with a whisk then pour into the cake pan. Arrange the fig wedges from Step 1 on top.
  6. Bake in a 180℃ oven for 40-45 minutes. Once baked, leave in the pan for about 5 minutes before taking it out.
  7. Once cooled, wrap the cake with plastic wrap and put in a plastic bag to prevent from drying out. It will be nice and moist by the next day.
  8. It's a bit densed cake but the texture is velvety and fine.

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