serves 6-8
recipes adapted from The Gluten-Free Almond Flour Cookbook
2 1/2 cups blanched almond flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon groud cinnamon
1 teaspoon ground allspice
1/2 teaspoon groud nutmeg
1/4 teaspoon ground cloves
1/4 cup brown sugar
1/4 cup coconut oil, melted over low heat and cooled slightly (can substitute for butter)
3 large eggs
1/2 cup honey
1/4 cup pure maple syrup
1 tablespoon vanilla extract
1/2 cup walnuts, toasted and coarsely chopped
1. Preheat the oven to 350F. Grease an 8-inch square baking dish (you can also use a 9x9) with oil and dust with almond flour.
2. In a large bowl combine the almond flour, salt, baking soda, spices, and brown sugar. In another medium bowl combine the melted coconut oil (make sure it isn't hot or you will scramble the eggs), eggs, honey, maple syrup, and vanilla.
3. Stir the wet ingredients into the dry until thoroughly combined. Fold in the walnuts then scoop batter into the prepared baking dish.
4. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool for 1 hour then serve. Enjoy!
0 comments:
Post a Comment