Cinnamon Spiced Rock Cakes
Rock cakes are an old fashioned British classic. The traditional rock buns are made using lots of butter, refined sugar and refined flour, but these clean eating rock cakes have had a natural health makeover. Made with wholemeal spelt flour, wholegrain oats, coconut oil and coconut sugar, these clean eating rock cakes are lower in gluten, easier on the digestion and higher in nutritional value. What’s not to love?
- Pre-heat the oven to 180°C. When you set the oven, pour 50mls of warm water onto your raisins and allow them to soak for 20-30 minutes. Line 2 baking trays with parchment paper.
- Gently melt the coconut oil and honey in a small saucepan then pour the oil into a bowl and allow to cool a little.
- Mix all of your dry ingredients together in a separate large mixing bowl.
- Break your egg into the bowl with the cooled coconut oil and whisk with a fork or balloon whisk. Stir in the raisins (including any liquid left in the bowl), and the milk.
- Add your wet ingredients to the mixing bowl with your dry ingredients. Stir with a wooden spoon to incorporate the dry into the wet. Use your hands to gently bring the last of the dry ingredients into the dough. Be careful not to knead the dough into a hard ball, instead press gently until it is just holding.
- Gently press together balls of the dough and place them on the baking tray. The mix should make approximately 16 cakes.
- Bake in the oven for 15 minutes or until the top is golden and firm, and the base looks crisp.
- Allow to cool on the tray before eating.
*Coconut sugar is still sugar and as such should be used in your cooking in moderation. Coconut sugar is minimally processed, unrefined and has nutritional value. It has a lower GI value than refined sugar and doesn’t raise the blood sugar levels as quickly. You can now buy coconut sugar from Tesco, ASDA, Sainsburys and Ocado.
Price provided is per batch, not per serving.