Freshly baked bagels still warm and ready for a lump of melt-y butter and…
Grain free Clementine Cake
Here’s another recipe brought to you from the wheat-free kitchen of Curly Kel over on the Isle of Man. Kel is a frequent guest blogger here on Yogahound, and believe me, the goodies from her kitchen are better than any shop bought baked goods filled with a list of unpronounceable ingredients.
Almond flour is great to use for baking when you are trying to be healthy as it’s naturally high in protein, low in carbohydrates and low in sugars. And the fats found in almonds are monounsaturated fats, fats that are good for you and your heart. To read more about the benefits of baking with almond flour, I suggest you read this page from the Elana’s pantry blog – Elana is the queen of baking with Almond flour.
- 4 – 5 Clementines
- 6 eggs
- 1 cup sugar/ sugar substitute
- 2 1/3 cups ground almonds
- 1 heaped teaspoon baking powder
- Kel says she also added chai seeds, Maca powder and a drizzle of Sweet Freedom to up the heath status of this delicious cake.
Dead easy to make this fab cake. Place the clementines in a pan of cold water, bring to boil then simmer for about 1.5 hrs. Remove the clementines from water and allow them to cool down. Whizz up in food processor and then add all other ingredients. Pour the mixture into a tin and bake for 30 minutes on 190 then cover with foil and bake for about 20/30 mins until skewer is clear.