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Guest Post: Carob Snacking Cake, The Paleo Partridge

Carob is one of those ingredients that doesn’t get much love in the recipe world, but totally deserves to have the spotlight shown on it! The flavor is fantastic, and can be a great variation to include in the mix. It is low in sugar, and whether you are following an autoimmune protocol or not, I am sure that is a quality we can all appreciate. 

Today Martine from The Paleo Partridge is here to share a recipe that is DAIRY-FREE, NUT-FREE, and can be easily tailored to be EGG-FREE as well. And this recipe is just a glimpse into the delicious, health-focused creations that you will find on Martine’s site (hello Orange Creamsicle Squares and Chicken Zoodle Faux Pho!). Be sure to hop on over to Martine’s page to check out her amazing recipes that range from AIP friendly, to Whole30 approved, and SCD compatible. 

And now, on to today’s amazing recipe share – Carob Snacking Cake!

♥♥♥

Paleo Parents Guest Post: Carob Snacking Cake, The Paleo Partridge  Autoimmune AIP Chocolate Cake

Need an AIP-Friendly Treat?

Do you have a special occasion coming up? And do you happen to be following the AIP and are wondering what the dickens you’re going to make as a treat? This recipe for Carob Snacking Cake fits the bill! And depending on your stage of reintroductions, one little change will render a chewier or a cake-ier texture.

Chewy or Cakey? You’ve Got Options.

To keep this recipe totes AIP, use a gelatin egg. If you’ve successfully reintroduced eggs, then use one whole egg. Both variations taste delicious, but the gelatin egg gives you chewy, which I really dig. The whole egg, on the other hand, gives you cakey, which is also, of course, really deliciously dig-able.

Paleo Parents Guest Post: Carob Snacking Cake, The Paleo Partridge  Autoimmune AIP Chocolate Cake

The photos here demonstrate well the difference in baking with a gelatin egg and a whole egg. My lovely model is holding the AIP version of this Carob Snacking Cake – it’s slightly denser and decidedly chewier. The other two photos show the cake made with a whole egg, which is a bit fluffier. I assure you, though, either way is tasty!

Enjoy!

So whatever the special occasion, I wish you many happy moments of nomming on this Carob Snacking Cake. Whether you make it chewy or cakey, this sweet treat will please your palate.

Paleo Parents Guest Post: Carob Snacking Cake, The Paleo Partridge  Autoimmune AIP Chocolate Cake

Carob Snacking Cake

Ingredients

Instructions

  1. Lightly grease an 8x8 baking dish. Preheat the oven to 330 degrees.
  2. In a small bowl, mix the dry ingredients: cassava flour, arrowroot flour, carob powder, baking soda, salt, and cinnamon.
  3. In a medium bowl, mash the banana. Add the honey, oil, and vanilla. Use an electric hand mixer and beat to combine.
  4. If using a whole egg, then also add to the wet ingredients and beat to combine. If using a gelatin egg, then sprinkle 1 tbsp of gelatin over 1 tbsp of cold water. Then add 2 tbsp of boiling water and whisk vigorously until frothy. Set aside for just a minute.
  5. Add the dry ingredients to the wet. If using the gelatin egg, then add it in at this time as well. Beat again until combined.
  6. Pour batter into prepared baking dish. The batter will be thick but runny enough to be able to tilt the baking dish to spread into the corners.
  7. Place in the oven and back for 20-25 minutes until firm in the centre. Cool completely. If you are using, the gelatin egg version, then it is best to allow the cake to cool thoroughly and set overnight before cutting.
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[author] [author_image timthumb=’on’]http://paleoparents.com/wp-content/uploads/2015/07/Headshot-2.jpg[/author_image] [author_info]Martine Partridge is an eater of real, whole, nourishing food. She is also a combatter of Crohn’s Disease. Martine is an enthusiastic advocate for using food as medicine since food has become her strongest ally in living a full and happy life in spite of autoimmunity. When Martine isn’t ogling food photos or creating scrumptious grain-free, dairy-free, legume-free, and refined-free dishes to share with friends and family, she is practicing yoga, reading a novel, or hanging with family, friends and her sweet pup, Henry. She is forever grateful to her parents for their unconditional love and incredible support, especially through the darkest days of dealing with Crohn’s Disease. Martine also admires and applauds the strength and inspiration of her fellow autoimmune warriors who refuse to let disease define them and who continue to fight against the symptoms chronic illness. For more food and lifestyle ideas, follow Martine’s blog. Or connect with her on: Facebook | Twitter | Instagram[/author_info] [/author]

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  • Lydia Myers

    I’m allergic to arrowroot. What else can I use as a substitute for that and cassava powder? Thanks!

    • Hi, Lydia. I can’t say for sure what substitutions would work because I’ve only made this cake with the arrowroot and cassava combo. I have heard that some people make a 1:1 exchange of arrowroot for tapioca (and vice versa). I’m not sure what other grain-free flours you usually bake with…? I’d be a bit wary of coconut flour since it absorbs so much moisture. If you decide to experiment, let us know how it goes! 🙂

  • Tessa@ Tessa the Domestic Diva

    This looks awesome! I totally want to try the gelatin version…I love the chewiness gelatin provides to baked goods! Carob is something that I have been experimenting with only recently…. I stopped trying to think of it as chocolate…it is good in its own right, b u t not chocolate!

  • domestickrys

    Yay!!! I remember when you asked on FB about ingredients and I suggested carob!! Thank you so much for getting this recipe on the blog!!!! I can’t wait to try it!!!!! 🙂 🙂 🙂

  • Madileine Alexandra

    Could you use stevia instead of honey by chance, or would that make the cake too dry?

    • Hi, Madileine. I’ve never worked with stevia, but I understand the conversion ratio is about 1 tsp of stevia for 1/4 c of honey, which means you’ll lose about 1/4 liquid. I “think” this should be okay if you are baking the whole-egg version of the cake; I’d be wary with the gelatin-egg version, since baking egg-free is generally very finicky. I can’t guarantee the end product with the replacement, as I’ve never baked with stevia, but I’m always eager to hear about adjustments, so let us know how it goes if you decide to experiment. 🙂