Banana and Almond Ice Cream
6th May 2016
Raw Blueberry Bars
17th May 2016
Ingredients
- 1 1/2 cups almond flour
- 2 tsps Baking Powder
- 1 1/2 tsps Himalayan Crystal Salt
- 1 cup plain Goat's yogurt
- 1 1/3 cups coconut sugar divided
- 3 extra-large eggs
- 2 tsps grated lemon zest
- 1/2 tsp pure vanilla extract
- 1/2 cup organic virgin coconut oil
- 1/3 cup freshly squeezed lemon juice
SUGAR GLAZE TOPPING:
- 1 cup coconut sugar
- 2 tbsp freshly squeezed lemon juice
Servings:
Instructions
- Preheat the oven to 350 F degrees .
- Grease with coconut oil an 8½ x 4¼ inch loaf pan.
- For easy removal, line the bottom of the pan with parchment paper.
- In a medium bowl, whisk the almond flour, baking powder and salt together.
- In another bowl, whisk together the yogurt, 1 cup coconut sugar, the eggs, lemon zest and vanilla extract.
- Slowly add the dry ingredients into the wet ingredients, mixing by hand or with an electric mixer.
- Lastly, mix the melted coconut oil into the batter, until smooth.
- Pour the batter into the prepared pan and bake for about 50 minutes, until a toothpick inserted into the middle of the cake comes out clean.
- Cook the â…“ cup of lemon juice and remaining â…“ cup sugar in a saucepan pan, over low to medium heat, until the sugar dissolves and the mixture is clear.
- Set aside.
- When the cake is done, allow it to cool in the pan for 10 minutes.
- Carefully take cake out of pan and place on a cooling rack over a baking sheet. While the cake is still warm, take a toothpick or skewer and gently poke holes into cake and then pour the sugar glaze topping (recipe below) over the cake and allow it to soak in.
- Cool.
SUGAR GLAZE TOPPING:
- Whisk together the powdered sugar and lemon juice to a pourable consistency.
- Pour over cake after holes have been punched in top per instructions above.
- Enjoy!!!
