By: Alexandra England, Holistic Educator peruflow.ca
FOR THE APPLE COMPOTE:
2/3 cup maple syrup
1/2 juice of a lemon
4 apples in slices
1 tsp cinnamon
1/4 cup warm water
Mix all the ingredients in a baking pan and bake at 350 °F. You can take it out every 20 minutes to stir and add some water and maple syrup if needed.
FOR LUCUMA CHIA SUPERFOOD CAKE:
170 g almond flour or cornflour flour (I used Masteca, it is gluten free and delicious)
1 tsp baking powder
A pinch of salt
170 g maple syrup
4 chia eggs (To make mix 1 tbs of Chia with 3 tbs water, and stir until chia becomes thicker)
70 ml olive oil
1 tsp organic vanilla extract
Pre-heat oven to 350 °F degrees. On a separate bowl mix baking cornflour with baking powder. In another another bowl mix maple syrup and chia eggs. (mix should be brown).
Add oil and mix vanilla extract into mix and whisk it well, then add remaining ingredients. Fold
Pour batter into a medium sized greased pyrex greased with coconut oil. Bake in middle rack for 30-25 mins. When cake is done, a toothpick inserted in the center should come out clean.
COOL DOWN, CUT IN RECTANGLES, SERVE WITH COMPOTE ON TOP FOR EXCELLENT TASTE. YOU CAN ADD MORE CINNAMON FOR EXTRA FLAVOUR