Bajra Flour Cake
- 1 ½ cups almond milk
- 250 gm organic dates, pitted and quartered (about 12 Medjool dates)
- 1½ tsp vanilla extract
- 1¼ cups rolled organic oats, ground into flour (use grinder)
- ¾ cup bajra flour
- 2 tbsp poppy seeds
- 2 tsp baking powder
- 1 tbsp lemon zest (from 1 medium lemon)
Preheat oven to 325 degrees F. Line a standard 9 inch loaf pan with parchment paper. In a small bowl, stir together the chopped dates, almond milk, vanilla extract and set aside (so dates can soften).
Sift together bajra and oats flour in a bowl so that they mix uniformly. Add to this the baking powder and poppy seeds, and mix with a fork. Blend the dates, almond milk, and vanilla extract until smooth. Pour into the bowl of dry ingredients, along with the lemon zest and mix just until all of the dry ingredients have been incorporated.
Pour batter into the pan and bake for 55 to 60 minutes uncovered. It will be done when it is evenly medium brown and has some cracks on the top. Insert a toothpick and if it comes out clean, it’s likely done. Let cool for 15 minutes before removing from the pan to cool further, on a cutting board. (It will rise during baking and then fall a bit during cooling.)
Cool for another 20 to 30 minutes before cutting..