Healthy Almond Flour Lemon Coffee Cake

August 23, 2024 / Lyn Jones / 0 Comments

The marriage of citrus and cinnamon in this Almond Flour Lemon Coffee Cake recipe is a delicious adventure for the taste buds! Made grain-free, refined sugar-free and paleo friendly, this healthier coffee cake recipe is wholesome enough to enjoy with breakfast!

INGREDIENTS
Grain-Free Coffee Cake:
3 large eggs
1/2 cup avocado oil *
1/2 cup pure maple syrup
1 tsp vanilla extract
2 cups almond flour
½ cup tapioca flour
1/2 tsp ground cinnamon
1.5 tsp BP
½ tsp sea salt
2 tsp lemon zest
Cinnamon Streusel Topping:
⅔ cup almond flour
¾ cup raw pecans chopped
⅔ cup coconut sugar
5 Tab avocado oil *
1 ½ Tab ground cinnamon
Pinch sea salt

1.  Preheat oven to 160°C (FF) and line a 8” x 8” square pan with parchment paper.

2.  In a small bowl, stir together all the ingredients for the pecan streusel until combined. The mixture will look a little crumbly: normal. Set streusel topping aside until ready to use.

3.  Mix the eggs, avocado oil, pure maple syrup & vanilla in a large bowl until wets are well combined. In a separate bowl stir together the almond & tapioca flours, ground cinnamon, BP and sea salt (drys) until combined.

4.  Pour the flour mixture into the bowl with the wets and mix until a smooth batter forms. Stir in the lemon zest. Pour half of the cake batter into prepared pan & spread into an even layer using a rubber spatula or wooden spoon. Sprinkle half of the topping over the layer of batter.
Repeat for the rest of the cake batter and the remaining topping.

5.  Cover cake pan with foil and bake for 30 mins. Remove foil & bake another 15-20 minutes, or until the topping is golden brown and the cake tests clean.
Insert a digital thermometer into the centre of cake to check internal temperature of 190° to 205° F (88-93°C) for doneness; texture is divine that way.

6.  Allow coffee cake to cool at least 30 mins before slicing & serving.
If you cut the cake when it is still too warm, the slices won’t come out as clean.

Notes
*You can use melted butter or coconut oil instead of avocado oil.

BEETROOT, CANNELINI & PEAR DIP

September 4, 2020 / Lyn Jones / 0 Comments

Ingredients

Serves 6-8 as an appetiser

This dip is great served with Rosemary & Chickpea Crispbread (separate recipe)

3 medium sized beetroot
1 cup cooked cannellini beans (1/2 cup dried beans will yield a cup of cooked beans)
1 firm pear, grated
2 teaspoons sea salt
3 tablespoons vinocotto, or balsamic vinegar
Good squeeze lemon
½ cup extra virgin olive oil (evoo)
1 sprig rosemary
1 small clove garlic, sliced
A little extra virgin olive oil (evoo) for frying
1 teaspoon lemon zest
1 teaspoon mint, chopped

Method

Put the beetroot in a pot with plenty of salted water, start cooking from cold water and continue to cook until tender, about 40 minutes. Allow to cool slightly so that you can peel the beetroot whilst they are still a little warm -it’s easier that way (it’s also best to use gloves to do this), then chop roughly.
At the same time cook the beans in lots of water until tender, adding salt towards the end of the cooking period. Strain and reserve.

Heat a little evoo in a small pan and quickly fry the garlic and rosemary. Add the chopped beetroot, cannellini beans, fried garlic and rosemary to a food processor, add the vinocotto. Grate the pear into the beetroot, add the lemon zest, mint and a good squeeze of lemon juice and pulse to combine as you add the evoo. The beetroot needs to retain a very coarse texture without being too pureed. Stir well to combine. Season with pepper.

Serve on a plate with Rosemary & Chickpea Crispbread and a sprig of mint to garnish.

1 2