1. Summer Fruit Almond Cake that is kind of good for you
A cake without refined sugar that you can be creative with, showcase seasonal fruit like I have here or add warming spices. It is effortless to put together but some ingredients might need a special trip to the bulk store, just be sure to use organic wherever possible. Adapted from my go-to, Amy Chaplin’s Whole Food Cooking Every Day.
You will need:
215g almond meal
22g any flour (gluten-free oat, emmer wheat or white work)
1 teaspoon baking powder
2 eggs at room temperature
120ml maple syrup
60ml oil (I recommend either coconut oil or almond oil)
1 tablespoon vanilla extract
1/2 teaspoon fine sea salt (I used Maldon)
Seasonal fruit of your choice (I used peaches)
Method: Preheat oven to 180C and line a pan of your choice with baking paper or grease with butter then flour. You’ll need two medium bowls. In one bowl, place the almond meal, flour of your choice and baking powder. Remove any lumps with your fingers and combine well. In the other bowl, beat the eggs. Add maple syrup, oil, vanilla, salt then whisk to combine. Pour into the dry mixture and gently fold until just combined. Pour the batter into the prepared pan and spread it out evenly with a spatula. Add the fruit of your choice. Bake for 30 to 40 minutes, until the cake is golden on top and a knife inserted into the centre comes out clean. Remove from the oven and allow to cool for at least 10 minutes before removing from the pan. Serve with goat yoghurt or with a strong chai.
Enjoy. If you make this, I’d love to see what variations you go with!
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