Dry Ingredients
- 2 cups whole wheat flour
- 1 cup rice flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons powdered cardamom
- ¾ cup cashews (lightly toasted)
Wet Ingredients
- 2 cups very finely grated jaggery
- 3 tablespoons flaxmeal (powdered flaxseeds whisked together with 9 tablespoons water)
- ¼ cup apple juice
- ½ cup coconut milk
- 4 tablespoons coconut oil
- 3 cups cucumber peeled, deseeded & grated
Preparation
- Whisk the dry ingredients together in a bowl. Keep aside.
- Mix the wet ingredients in a bigger bowl.
- Add the dry ingredients to the wet and mix together.
- Pour the batter into a cake pan and smooth the top.
- Bake in a preheated oven at 350 degrees for 45 minutes, check by pricking a toothpick in the center so it comes out clean.
- Remove from the oven and unmold after 10 minutes.
- Wait till it cools thoroughly before cutting.