(Adapted from Bite of Life)
My husband doubted this big time because it was called a "cake" and he claims to not like cake, but he LOVED the chocolate zucchini cake and he loves this one too! It was sweet and filling and you could alter it and try different fruits (the original called for only cherries, the one I found called for cherries and blueberries-I intended to do only blueberries but ran out so I filled in the spaces with tiny, diced strawberries and it was super yummy-next time I might add raspberries as well). I made it as a cake, but I think it would also work perfectly as muffins or in a loaf pan! The almond flour makes is filling and full of good fats and protein, almost like a small meal!
2 2/3 cups blanched almond flour (Target, Valley Natural, Whole Foods market)
1/3 cup MILA chia seed
1/2 tsp. sea salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
3 eggs
1 tsp. vanilla
1/2 cup coconut oil (melted)-I am guess organic butter would also work
1/3 cup (or slightly more) organic agave nectar (the original recipe called for xylitol or stevia, but I think you could also use honey or maple syrup to sweeten also)
1 cup fresh fruit (I used blueberries and strawberries)
1. Preheat over to 350 and melt the coconut oil. Generously grease a cake, bundt, or muffin pan.
2. Put berries in the bottom of the greased pan.
3. Combine almond flour, chia, salt, baking soda, and cinnamon.
4. Combine eggs, oil, vanilla, and agave.
5. Add dry ingredients into the wet ingredients and combine well until a thick batter forms.
6. Spread the batter on top of the berries in the pan and back for 25 minutes or until the knife comes out clean.
7. Allow to cool for 30 minutes before placing a plate/platter on top to flip out. Cake should slide out easily (you may want to run a knife around the edge first).
I ate this plain, but it might also be good with some coconut milk ice cream. On a side note, I know that almond flour is quite expensive and this calls for a large amount so next time I might also try it with brown rice flour or coconut flour, but that might take some trial and error so I will keep you posted!
2 2/3 cups blanched almond flour (Target, Valley Natural, Whole Foods market)
1/3 cup MILA chia seed
1/2 tsp. sea salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
3 eggs
1 tsp. vanilla
1/2 cup coconut oil (melted)-I am guess organic butter would also work
1/3 cup (or slightly more) organic agave nectar (the original recipe called for xylitol or stevia, but I think you could also use honey or maple syrup to sweeten also)
1 cup fresh fruit (I used blueberries and strawberries)
1. Preheat over to 350 and melt the coconut oil. Generously grease a cake, bundt, or muffin pan.
2. Put berries in the bottom of the greased pan.
3. Combine almond flour, chia, salt, baking soda, and cinnamon.
4. Combine eggs, oil, vanilla, and agave.
5. Add dry ingredients into the wet ingredients and combine well until a thick batter forms.
6. Spread the batter on top of the berries in the pan and back for 25 minutes or until the knife comes out clean.
7. Allow to cool for 30 minutes before placing a plate/platter on top to flip out. Cake should slide out easily (you may want to run a knife around the edge first).
I ate this plain, but it might also be good with some coconut milk ice cream. On a side note, I know that almond flour is quite expensive and this calls for a large amount so next time I might also try it with brown rice flour or coconut flour, but that might take some trial and error so I will keep you posted!
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