If you have never used almond flour before, it can be a great addition to baked goods as it adds a rich flavour and texture. Not to mention it is a good source of protein, calcium, and healthy fats. In this recipe I used Bob's Red Mill Almond Flour, which works nicely, but I do prefer the almond flour from Nuts Online, since it has a finer texture.
The topping looks runnier than it actually is but either way, it is delicious! Made from cashews and coconut milk, it is rich, creamy, and dairy free! This topping would also make an excellent dip for fresh fruit or a decadent addition to the top of your morning oatmeal.
Here's to growing older (maybe wiser) and trying new things!
Kissing my 20's Goodbye, Lorraine
2 cups almond flour
1/2 cup tapioca starch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthan gum
1 tsp cinnamon
1/2 tsp nutmeg
Dash each of ground cloves and allspice
1 tbsp ground flax
2 tbsp water
1/4 cup coconut oil
2/3 cup maple syrup
1/2 cup non-dairy milk
1 tsp vanilla extract
2 cups carrots, grated
1/2 cup dried currants
Lightly oil an 8" cake pan. Preheat oven to 375 degrees.
Combine dry ingredients in large bowl. In small bowl, whisk together wet ingredients and add to dry. Fold in carrots and currants until well distributed.
Pour into cake pan, smooth top, and place in preheated oven for 30 - 40 minutes or until firm. Watch closely at the end as it will brown quickly.
Cashew Coconut Cream
1 can coconut milk
1 cup cashews
1 lemon, juiced
3 tbsp liquid sweetener (honey will preserve the white colour, maple syrup will darken the sauce)
Dash sea salt
1 tsp vanilla extract (optional; will darken the sauce)
Place all ingredients in high power blender and blend until completely smooth. Refrigerate for at least one hour to thicken. Spoon or dollop on top of cake.