For Goodness Cake!
By: Sarah Reid
Published: Monday, September 6, 2010 - 7:20pm

Ingredients




2 tablespoons ground flaxseed
1/4 cup hot water
1 1/4 cups flour
3/4 cup whole wheat flour
1/4 cup wheat germ
1/4 cup psyllium fibre husks (optional)
2 tablespoons chia seed (optional)
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 large banana
1 tablespoon fresh grated ginger
1/4 cup sugar
1/4 cup brown sugar
1/4 cup oil
1/4 cup pumpkin (or butternut squash) puree
1 1/2 cups pureed strawberries
1 Ataulfo (honey) mango, peeled and diced
1 medium peach, peeled and diced
1 tablespoon vanilla
3 large, finely shredded carrots
 cup sultana raisins, soaked in hot water and drained
1/2 cup chopped pecans
1/2 cup chopped almonds
1/4 cup chopped hazelnuts

Preparation

1 Preheat the oven to 350°F. Grease a 10" tube pan. 2 In a small bowl, whisk together flaxseed and hot water. Set aside. 3 Whisk together the flours, wheat germ, psyllium, chia seed, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside. 4 In a food processor, blend together banana, ginger, sugars, oil, oumpkin puree, jam, mango, peach and vanilla. Pour into a large bowl and beat in the flaxseed mixture. 5 Add the dry ingredients, beating well. 6 Fold in the carrots, raisins and nuts. 7 Bake 1 hour. Cool completely in the pan, then turn onto a serving plate and glaze if desired.

About


Amount Per Serving
Calories: 305.0
Total Fat: 10.0 g
Cholesterol: 0.0 mg
Sodium: 32.8 mg
Total Carbs: 53.3 g
Dietary Fiber: 5.6 g
Protein: 4.4 g