Gluten Free Recipes — Almond Meal

There's something about a beautiful cake, presented on your favourite crockery.. that reminds you of the simple things of days gone by spent with your Nan or licking the spoon while being kitchen helper.

Cakes are not only nostalgic, they're divine to eat, and often therapeutic to make. 

This beautiful moist cake, lemony and loaded with juicy blueberries gives all the feels of decadency and comfort, but without the guilt. 

Grain Free, gluten free, dairy free and refined sugar free.. you can probably even sneak a 2nd slice! 
So moist and full of goodness.. you'll love this guilt-free recipe served with love <3


What you'll need

• 2 1/2 cups almond meal
• 3/4  cups tapioca starch flour
• 1/3 cup organic coconut flour
• 2 tsp baking powder
• 2 cups blueberries 
• 3 eggs 
• 3 lemons ( zest & juice ) 
• 2/3 cup maple syrup 
• 1/2 tbsp white vinegar 
• 1/4 cup avocado oil
  
  

Method

1. Preheat oven to 175 degrees. Combine dry ingredients in a bowl. Add the wet ingredients except for the blueberries. mix well. 

2. Pour half the batter in a lined, round baking tin. Lay 1 cup of the blueberries on top of the batter, then pour the rest of the batter on top along with the rest of the blueberries. 

   Bake for 50- 60 minutes or until a skewer comes out clean.

3. Allow to cool, and gently turn out of pan.

Slice and enjoy with your favourite cuppa! Best enjoyed with friends + loved ones. 

 

Simply delicious without the guilt, these 6 Ingredient, fructose friendly, dairy free, gluten free coconut gems are so easy to make, you can throw them together as the guests roll up. 

Unlike most bliss balls, these contain no dates, and opting to rice malt syrup makes them a great vegan option the whole family will love. 

Ingredients

• 1 cup blanched almond meal 
• 1/2 cup desiccated coconut 
• 1 tsp pea protein isolate (optional)
• 1/3 cup coconut oil
• 1/3 cup brown rice syrup 
• 2 tsp Vanilla extract 
• Pinch of pink himalayan salt 

 

Method

Blend dry ingredients in a large mixing bowl.
Warm coconut oil to liquid and mix together with rice syrup. Slowly incorporate with dry ingredients and stir to combine. 
Shape into small spheres approximately 3cm, rolling with your palms and tossing onto fine coconut to finish. 
Place on parchment or in an airtight container and refrigerate til firm. 

For an alternate chocolate 'bounty' variation, add 1/2 cup of organic Peruvian Cacao powder, and a little extra brown rice syrup to taste. 

Enjoy!

 

 

 

A celebration of the joyous marriage between Cacao & Raspberry in this delightfully easy and healthful gluten free, dairy free and refined sugar free recipe.

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