Ingredients
For the cake part:
- 2 cups almond flour
- 1/2 cup arrowroot flour (or tapioca flour)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup coconut milk
- 2 eggs
- 2 Tablespoons honey
- 1 teaspoon vanilla extract
- *optional* 1/2 cup raisins would be delicious in this cake
For the swirly topping part
- 2 Tablespoons cinnamon
- 1/4 teaspoon salt
- 1/4 cup butter or coconut oil
- 2 Tablespoons honey
- 1/4 cup pecans, chopped
- handful of whole pecans (to place on top)
Instructions
- Mix the dry cake ingredients together in a medium mixing bowl.
- Mix the wet cake ingredients in a separate bowl.
- Add the wet ingredients into the dry ingredients and mix well.
- Pour into a greased pan. I used an 8×8 glass baking dish.
- Mix all of the swirly topping ingredients together to make a cinnamon “paste”.
- Drop spoonfuls of the paste onto the cake batter.
- Run a knife through all of the drops of cinnamon paste to make it sort of swirly.
- Now place a few whole pecans on top.
- Bake in a pre-heated 190 C (375 F) for 20-25 minutes.
We served this up with a side of bacon and fresh fruit for a delicious “not eggs again” breakfast.
from http://swisspaleo.ch
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