Green Tea Brack Experiment – Take 2

For this one I substituted coconut flour for the corn meal and quinoa flour. It seemed so gorgeous baked and straight out of the oven – and I was sure I’d cracked it and was on to something really really good – but the taste had way more coconut than I had intended.

The avocado topping on the other hand was perfect. So good it inspired me to make some other things with it.

ingredients
Rice flour, coconut flour, match green tea powder, coconut oil, lime, coconut, maple syrup, mixed dried berries, chia seeds and water.

For cake

  • 120g rice flour
  • 80g coconut flour
  • 1 tbsp matcha green tea powder
  • 1 ripe avocado, mashed
  • 100ml melted coconut oil
  • 400ml hot water
  • 1 tablespoon chia seeds
  • juice of 1 lime
  • 100ml maple syrup
  • 100g mixed dried berries

For topping

  • 1 ripe avocado,mashed
  • 1 lime, juice and zest
  • 1/2 teaspoon matcha green tea powder dissolved in 2 tablespoons hot water
  • 50 ml melted coconut oil
  • 50ml maple syrup – more or less according to taste
  1. Sift the flours and green tea together in a bowl.
  2. Add the chia seeds to 400ml of hot water and leave for a couple of minutes. Then add this to the blender together with 1 mashed avocado, juice of one lime, 100ml of melted coconut oil and 100ml of maple syrup. Blend until smooth.
  3. Stir in the blended mixture to the sifted flour and stir in the mixed berries.
  4. Bake in the oven at 180 C for about an hour.
  5. Remove and allow to cool.
  6. Add all the ingredients for the topping into the blender and blend till smooth. Pour over the cake. Leave in the fridge for at least 2 hours for the topping to set. It’s important to allow the cake to cool completely before adding the topping and putting it in the fridge.
ready for baking
Ready for baking
Out of the oven and the top is actually golden this time. And it smells gorgeous.
Out of the oven and the top is actually golden this time. And it smells gorgeous.
green tea brack topped with avocado-lime-coconut topping
The avocado topping was perfect on this one. It set like a buttercream topping. I loved it. And I’ve used it on other things since.
lime-coconut cake
I also used the avocado-lime-coconut topping on a lime-coconut cake – which is dairy and gluten free but not vegan. I’ve made this twice since. Love it.
It's like a peanut-butter chocolate cup but using the avocado-lime-coconut mix instead.
It’s like a peanut-butter chocolate cup but using the avocado-lime-coconut mix instead.
green tea brack
It smelled so gorgeous but I was a bit disappointed with the taste. It had just a little too much coconut.

 

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butternut Written by:

I was a vegetarian for 4 - 5 years in my late teens. A very unhealthy vegetarian. Never cooked any proper meals. I set up this blog with the intention of adding more vegetables to my diet but it occurred to me recently I'm also kind of talking to the unhealthy vegetarian teenager I once was.