Raw Cookie Dough
Bars and cookies, Desserts, Paleo, Vegan
This dangerously addictive recipe is waiting to come to you in The Whole Scoop ebook when it launches NEXT WEEK (read this guy for the info and then make sure you’re prepped…
4oz grass fed organic butter
4oz local honey
3 cups blackberries
6oz whole spelt flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp vanilla bean paste/extract
Well seasoned dutch oven or 8″ cake tin
Melt the butter in the dutch oven (or a saucepan) over a low heat. Add in 1.5 cups blackberries and smoosh them in the warm butter to slightly break them down. Add in the honey, take it off the heat and mix it together with a fork.
Crack in the eggs and be a them in until combined.
Add in the dry ingredients and fold to combine then fold in the remaining blackberries. Wipe down the inside sides of the dutch oven above the line of the cake so little bits don’t burn and then put the cake in an oven preheated to 150C/350F. Bake for 30 minutes or until the cake is lightly browning and springy to the touch. Put 1T butter onto the top of the hot cake to melt, and a drizzle of honey or dust with a little more cinnamon.
Spoon the cake right out of the dutch oven to serve. We ate it simply like that and hot with cups of coffee and then for dinner cooled and with custard, delish both ways!
Disclaimer: I have no idea what I single serving is for you! And sometimes you want a single serving but for two people, or a large indulgent single serving. So…
Chocolate cake was part of my childhood. It was present at every birthday celebration, every family event, it joined us for many happy Sunday afternoons, it came into school classrooms…
I just stopped reading to answer a DM and it was someone asking for this recipe – it’s posted way back on the site but got lost in the transfer…
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