Santa Claus cake
You need this:
- 500 grams of wholegrain buckwheat flour
- 250 grams of oatmeal flour (grinding oatmeal in the blender into flour)
- a teaspoon vanilla bourbon
- two big tablespoons greensweet extra sweet
- 15 drops greensweet liquid stevia chocolate
- two large bananas, nicely practiced
- hot water
For the garnish:
- blonde mulberries
- two dried organic unsweetened apricots
- a loose beaten egg or half a banana, pureed with a little water (* for vegans)
This is how you make it:
Preheat the oven to 180 degrees. Line a baking tray with baking paper. Stir together all the ingredients for the cake in a bowl, add a little water until it has become malleable. Knead the mass well and vigorously. Remove a little bit of the dough, and roll a ball of it. This is the tip of the hat.
Again pull two small parts out of the dough. These are for the edge of the hat and the mustache.
Pour the rest of the dough onto the baking tray and press with the palms. Form a pointed top of it, and turn a bit of the tip. Press the ball at the end, as the end of the hat. Roll one of the retained part with a border for the hat and press it on top of the dough. Press mulberries in the edge. Press the other remaining piece of dough slightly flat and cut into scissors with scissors. Cut the bottom part of the dough on the plate too, so that a "beard" is created. Press the mustache on top.
Knob the apricots around and press them into the dough. Brush Santa Claus with the beaten egg or, if kept vegan, the banana mixture. Bake the Santa Claus cake in the middle of the oven until golden brown.
You can add lots of other goodies to the batter, such as biscuit / gingerbread / tough spices, ceylon cinnamon, anise powder or seeds, nuts and seeds.