This moist delicious cake is more like a bread you can have for breakfast. It is perfectly sweet, made with almond flour, that is high in protein, low in carbs. This bread is grain free.
3/4 cup almond flour
1/4 cup coconut flour
2 Tablespoons arrowroot flour
3/4 teaspoon baking soda
1/2 teaspoon sea salt
2 Tablespoons virgin coconut oil
3 eggs room temperature. (Substitute
3/4 cup apple sauce for vegan).
1 cup medjool dates, pits removed. Soak dates in warm water, then small chop.
1/4 cup hazelnuts, chopped
1/4 cup coconut sugar, or raw honey
1 tablespoon lemon juice
1 tbsp. poppy seeds to sprinkle over bread.
Preheat oven to 350° F/175° C.
Using a whisk mix all the dry ingredients together, including the coconut sugar.
In a separate bowl, mix the chopped soaked dates, with eggs, coconut oil , lemon juice, and honey if using.
Then mix them into the dry ingredients. If needed, you can use a stick blender or mixer to ensure the batter is well blended.
Fold in the chopped hazelnuts.
Oil or butter a loaf pan. Add the batter to a baking dish. Sprinkle with tbsp. of poppy seeds.
Bake for 45-50 minutes, or until well browned and a knife inserted in the middle of the bread comes out clean. Freezes well up to a month.
Cooks note: Join us in Asheville, for gluten-free cooking classes. Seasonal cooking classes to be offered are Keto, Paleo, Low-Carb Pizza Making, Vegan , and gluten-free Italian, to name a few.