This slice is sugar free, grain free, soy and dairy free. By using stevia instead of sugar, it will not affect blood sugar levels and is very low GI.
2/3 cup Quinoa flour.
2/3 cup of pure Potato Starch
2/3 cup of Almond Meal (you can leave this out if you need to be nut-free and just use more Quinoa flour.)
1/3 cup of Vegetable Oil such as Sunflower, Canola, Olive or Walnut
2 tsp cream of tartar
1 tsp bicarb
1/3 to 1/2 tsp stevia (careful not to use to much – I use a “sparse” 1/2 tsp)
1 tsp mixed spice
3 eggs, lightly beaten
1/2 tsp apple cider vinegar
About 1/2 cup filtered water to make mixture in a cake batter consistency
1/2 cup currants and 1/4 cup Sultana’s (preservative free if possible)
Handful of Sunflower Seeds
Sift stevia, cream of tartar, bicarb, spice and potato starch together, add almond meal and ground quinoa and mix well. Add in eggs, oil, vinegar and enough water to make mixture into a cake batter consistency and stir until well combined.
Add in sultana’s and stir once or twice to combine. Pour into slice tin lined with baking paper and cook for 20 min at 180 degrees C.
Serve while still warm – really really yummy. Add the cake cools it’s consistency becomes a bit dry so either warm to eat or serve spread with butter or Nuttlex.