Here is the recipe for the Cinnamon Maple Cake that I was talking about yesterday.
It is a modified version of a recipe that I shared on my Facebook page a couple of weeks ago. Apart from the amazing taste, I love it because it is Gluten Free, Dairy Free, low sugar and low in carbs. Now how can you go past that one?
Gluten
Free, Dairy Free, low carb, low sugar Cinnamon Maple Cake
(makes 9-12 servings)
2 1/2 cups almond meal
1/4 tsp sea salt
1/2 tsp baking soda
1/2 cup pecans, coarsely chopped
1/2 cup chopped merjool dates
1/4 cup coconut oil or butter , melted ( i find the coconut oil helps keep the slice moist and together more than using butter, and the taste is soooo good)
1/4 cup maple syrup - I used Greens brand as it is the lowest in sugar
2 large eggs
1 tsp. vanilla
Topping:
3 Tbsp. ground cinnamon
3 Tbsp. coconut oil or butter , melted
6 Tbsp. maple syrup
1/2 cup chopped pecans
Preheat the oven to 160deg C fan
forced. Grease an 8-inch square baking dish or pan with butter and lightly dust
with almond meal.
To
make the cake:
Combine the almond flour, salt,
baking soda, pecans and dates in a large bowl. In a medium bowl, whisk
together the melted butter , maple syrup, eggs and vanilla. Make a well
inside the dry ingredients and pour the wet ingredients into the well.
Stir the wet ingredients into the dry ingredients
until thoroughly combined, the batter will be very thick.
Scrape the batter into the prepared baking dish. Using a spatula, gently push
the batter into place making it as level as possible.
To
make the topping:
Combine cinnamon, butter, maple syrup
and pecans or almonds in a bowl. Spread the topping over the cake
batter.
Bake for 25-35 minutes, until a
toothpick inserted into the center of the cake comes out
clean. Let the cake cool in the pan for 1 hour on a wire rack. Slice cake
into squares and drizzle with Maple Frosting before serving.
This cake can be stored in an
airtight container at room temperature for several days. Once you drizzle
it, store it in the fridge.
Maple
Drizzle:
3/4 cup coconut butter - see below on
how to make coconut butter
1/4 cup maple syrup (or more to
taste)
1/4-1/2 cup heavy whipping cream,
almond milk, or coconut milk - i used almond milk because I have it in the
fridge anyway.
pinch of salt
In a small saucepan, heat all
ingredients over medium-low heat, stir until well combined. Consistency
should be thin enough to drizzle over the coffee cake.
***If you eat dairy and prefer
a maple
cream cheese drizzle…substitute
4 ounces softened cream cheese for the coconut butter and reduce the heavy
cream to 2 Tbsp.-1/4 cup and blend in a small bowl with a hand mixer until
smooth. Again the consistency should be thin enough to drizzle**
Coconut butter
to make coconut butter place 2 1/2
cups of unsweetened shredded coconut(not desiccated) into a food processor.
process for about 10-20 minutes stopping now and again to scrape the coconut
down into the bowl. after a while it will turn to liquid and will set upon
cooling. this quantity makes just over 3/4 cup of coconut butter.
I'm catching up on my memory keeping in my Book of Days so this is acutally for a couple of weeks ago. It is all about the week that I had no voice. i used Dylusions sprays, paints, crafters workshop stencils, and new foam stamps from Scrap Fx
The week that I was ordered by the doctor to have complete silence started out as a real challenge and a difficult and frustrating week. As the week wore on though, I really started to connect fully with my inner voice. It's funny the different things you notice when you lose one of your major communication tools. It was almost like other things were amplified.
It gave me a good understanding why silent retreats are so popular and it is something that I wouldn't mind repeating on a smaller scale.
Namaste
Lee