Daily Almond Cake

The easiest and healthiest cake in my recipe book! This one-bowl treat is delicious and is also packed with health benefits. Almond flour, the star of this recipe, is a gluten-free alternative to wheat flour and is a great source of protein, fiber, healthy fats, and essential vitamins and minerals. Buckwheat flour, is a good source of plant-based protein, fiber, and antioxidants, and helps regulate blood sugar levels. The Eggs are a great source of protein and healthy fats, while coconut oil provides medium-chain triglycerides (MCTs), which boost metabolism and support brain health. Maple syrup, a natural sweetener, adds a touch of sweetness to the cake, and the fruit provide a dose of vitamin C and antioxidants. This cake will satisfy your sweet craving and nourish your body. Whip this up for afternoon tea any day of the week!

Ingredients

2 ½ cups almond flour

¼ cup buckwheat flour

1 tsp baking powder

2 eggs

¼ cup melted coconut oil

½ cup maple syrup

½ cup crushed frozen raspberry

Instructions:

• 1 pear cored & sliced, baked in oven 5-10mins with a little coconut oil and 1 tsp maple syrup. Plus small handful chopped almonds.

• Melt coconut oil in oven. Cook topping whilst preparing cake.

• Combine dry ingredients

• Whisk wet ingredients (slightly cooled coconut oil) & add to dry ingredients

• Mix through raspberries and spread in tart tin.

• Add toppings and cook 25 mins at 180 degrees