Ingredients
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1 soy yogurt (200 g).
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4 cups of whole wheat spelt flour (using the yogurt container as a measure).
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1 cup of rice syrup.
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1 small glass of vegetable oat drink.
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1 small glass of first cold-pressed olive oil.
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5 tablespoons of pure cocoa powder.
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5 g baking powder.
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1 pinch of sea salt.
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Zest of 1 lemon.
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For the filling and topping:
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Organic raspberry compote (no sugar added).
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Hazelnut and cocoa spread organic.
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Frozen blueberries and raspberries.
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Fresh red grapes and currants.
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Fresh mint leaves.
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Preparation
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Preheating the oven at 180°C with heat up and down.
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Mix the wet ingredientsIn a bowl, combine the soy yogurt, oat drink, rice syrup and olive oil. Stir until blended.
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Add the dry ingredients: Incorporate the spelt flour the yeast, the lemon zest, the salt and the salt, and the pure cocoa. Mix until a homogeneous mass is obtained.
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BakingPour the mixture into a baking pan (greased or with parchment paper). Bake in a medium-high oven for 40 to 45 minutes.
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CoolLet stand 5 minutes before unmolding and place on a wire rack to avoid humidity.
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FillingOnce cold, cut the sponge cake crosswise and spread it with the raspberry compote. Close the cake by pressing gently.
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DecorationDilute the hazelnut cream with a little oat drink to make it easier to spread. Cover the top and garnish with the red fruits and mint.
«The health of the nervous system depends largely on the quality of the nutrients we ingest. Opting for ingredients such as pure cocoa, rich in antioxidants, and avoiding processed sugars, helps to reduce systemic inflammation, thus favoring a better neuro-muscular response.»
— Dr. Marc Bony, Doctor of Chiropractic.
