A spin on the regular and standard 30-day Muffin, and now I created my own 30-day Wheetabix Flax Meal Bundt Cake
2 cups crushed Weet-Bix
1½ cups GF All Purpose
1 cup Flax Meal
1 tsp salt
2½ tsp bicarbonate of soda
1 cup coconut
1 cup fruit cake mix (or any other fruit or mix you wish to use)*****
1½ cups Demerara brown sugar
2 cups coconut milk
½ cup oil
1 tsp vanilla essence
5ml Xanthan gum
Combine all the ingredients in one big bowl and mix together well.
Start and combine all the ingredients as listed above, working your way from the top and work your way down the list.
The cake batter can be stored in the fridge in a sealed container for up to a month.
Fill a well-greased Mini-bundt Pan ¾ full and bake at 200C / 400F for ±20 minutes or until a skewer comes out clean.
You can serve it warm with a glass of fruit juice or as I usually do, freeze each bundt cake for easy breakfast snack at work with a cuppa coffee.
*****And the best part, other than the smell of freshly baked mini-bundt cake wafting through the house, is that you can make them as healthy as you like.
Each time you can use something different like:
- chopped nuts
- dried fruit
- grated carrot
the possibilities are endless.
Prepared, tried and tested by Esme Slabs