This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. You'll love this delicious loaf for breakfast, dessert, or a snack!
1/2cupunsweetened almond milkor other non-dairy milk
3egglarge
1 1/3cupfresh blueberries
For the lemon syrup glaze:
2tablespooncoconut oilmelted
1lemonjuiced and zested (you only need 1 teaspoon of the zest)
1tablespoonmaple syrup or date syrup
Instructions
Please refer to RECIPE NOTES on baking with almond flour. Preheat oven to 350° F.
Lightly grease a loaf pan, and line with parchment paper. Note: Cut one sheet to lay crosswise, lay in pan, and cut another sheet to lay lengthwise over the first sheet. This will make it easy to lift out when you are ready to unmold when cake is completely cooled.
In a medium bowl, mix together the flours, baking powder, salt, and lemon zest.
In another bowl, whisk together your wet ingredients: lemon juice, coconut oil, maple syrup eggs, and milk.
Add wet ingredients to dry ingredients, mix well.
Spoon and spread half of the cake batter on the bottom of your pan. Top with 2/3 cup blueberries. Add the remaining batter, spreading so that it’s even across the blueberries, and top with remaining blueberries.
Place in the oven, bake for 40 minutes or until top is golden and cake is cooked through. Allow to cool completely before unmolding. Note: Do not unmold cake until completely cooled, as cakes made from almond and coconut flour easily break apart even when warm.
For the lemon syrup glaze:
Mix together lemon juice, coconut oil, zest, and honey. Gently spoon over the cake once it has cooled to just warm.
Notes
Here are a few tips to baking with almond flour from https://www.goodforyouglutenfree.com/almond-flour-in-place-of-flour/:(1) Measure wellDo not pack almond flour when measuring it. It should fit loosely in your measuring cup. Too much almond flour can make your baked goods too dense. I simply scoop almond flour from my bag or jar and then use a butter knife to sweep the excess off of the top. If measuring almond flour by weight, 1 cup of blanched almond flour weighs 4 ounces.(2) Use less flourIf you’re converting a wheat flour or gluten-free flour recipe to an almond flour recipe, you’ll need less almond flour for every cup of regular flour.King Arthur Baking offers the following guidelines to baking with almond flour:
For yeast baking (think bread, rolls, pizza), add up to 1/3 cup almond flour per cup of wheat or gluten-free flour.
For non-yeast baking (think cookies, scones, cake, biscuits, muffins), use 1/4 (25 percent) less almond flour. For example, if a recipe calls for 1 cup of flour, use 3/4 cup of almond flour.
(3) Lower cooking time and temperatureBaked goods using almond flour tend to bake faster. If you’re trying to convert a wheat flour recipe with almond flour, lower the temperature by 25º and cook for one-fourth less time (keep an eye on your baked goods to ensure they don’t burn).(4) Cool in the panAlmond flour baked goods are more moist and can fall apart more easily after baking. Allow almond flour baked goods to cool completely on a baking sheet or pan before removing them. This will ensure they firm up as they cool and will be more likely to hold their structure.
Reheating Instructions
Can be left at room temperature for up to 3 days, then stored tightly wrapped in the refrigerator.