Who remembers rock cakes from their childhood? Anyone, anyone? My nana used to make them every time we went up to visit her on the Central Coast of NSW every month or so. They’re a little like scones, but with the texture and look of rough rocks. Only thing is, they don’t make for good pets unlike other rocks. I used to love them as a kid, but now I think back to it, the wheat flour used to leave a nasty aftertaste in my mouth which I’m not too keen on repeating these days, especially since I know wheat flour isn’t a requirement for straightforward and delicious baking adventures.
I used an Elana Amsterdam recipe, tweaking it a little and trying to get the shapes as rock-like as possible…I failed a little in that they weren’t jagged enough – they turned out more like rocks smoothed by the action water. I even made a special batch just for my Dad with some icky fake cherries in them just to cater to his desire to return to the era when his Mum would make these treats for him.
These make for a great treat to take out for a picnic or just for a snack on the go. You can also adapt them and include any ingredients you wish. Of course, that is if you can resist eating all them as soon as they come out of the oven!
- 2 cups almond flour
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- ¼ cup dried peaches, cut into ¼-inch pieces
- ¼ cup sunflower seeds
- ¼ cup sesame seeds
- ¼ cup pecans or hazelnuts, coarsely chopped
- 1 large egg or 2 medium eggs
- 1 tablespoon rice or maple syrup
- In a large bowl, combine almond flour, salt and soda
- Stir in dried fruit, seeds and nuts
- In a small bowl combine egg/s and syrup
- Stir wet ingredients into dry
- Use your hands to form dough
- Shape dough into 3 x 3cm rough rock shapes and about 2cm thick
- Cut dough into 16 squares
- Bake at 165C° on a lined baking tray for 10-15 minutes