Buckwheat & Fig Tea Cake

Buckwheat & Fig Tea Cake
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    [ID] => 10338
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    [post_date] => 2018-10-05 13:20:25
    [post_date_gmt] => 2018-10-05 19:20:25
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    [post_title] => Buckwheat & Fig Tea Cake
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    [post_name] => buckwheat-fig-tea-cake
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    [post_modified] => 2018-10-18 14:19:01
    [post_modified_gmt] => 2018-10-18 20:19:01
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    [guid] => http://llbalanced.com/?post_type=recipe&p=10338
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10.05
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TOTAL TIME :32minutes20minutes25minutes
8slices
INGREDIENTS
  • 1/2 cup melted butter (1 stick), plus more for greasing
  • 1 cup buckwheat flour (brand linked below)
  • 1 1/4 cups garbanzo bean/chickpea flour (brand linked below)
  • 1/4 teaspoon sea salt
  • 3/4 teaspoon baking powder
  • 4 oz / 1/2 cup unsweetened applesauce (brand linked below)
  • 3/4 teaspoon vanilla extract (brand linked below)
  • 1 teaspoon almond extract (brand linked below)
  • 1/3 cup maple syrup
  • 3/4 cup unsweetened cashew or almond milk
  • 1 large room temperature egg
  • 6-8 ripe fresh figs, stems removed and sliced vertically into 3-4 pieces
DIRECTIONS
  1. Preheat oven to 375 and grease a nonstick 9 inch round quiche or cake pan with an even layer of melted butter.
  2. In a large bowl, whisk together buckwheat flour, garbanzo flour, sea salt and baking powder. In a separate bowl, whisk together remaining 1/2 cup melted butter, maple syrup, applesauce, vanilla, milk and egg.
  3. Add wet ingredients to dry and stir to evenly combine. Pour batter into your grease pan and spread in an even layer. Arrange sliced figs however you like around the surface, pressing them in gently.
  4. Bake for 32 minutes, then allow to cool 15 minutes before removing from the pan. It will seem slightly underdone when you take it out, but it will firm up. Cool another 10 minutes before slicing. I love enjoying this with a drizzle of almond butter and honey!
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