Coconut Milk, Almond Flour and Berry Cake Sandwiches
Carb-free, gluten-free, grain-free, dairy-free (if using non-dairy cream), and absolutely delicious!
- Serves: 8 |
- Prep Time : 20 mins |
- Cook Time : 60 mins
2 C (500 ml) almond flour
2 Tbsp (30 ml) Psyllium husks
1 tsp (5 ml) salt
1 tsp (5 ml) bicarbonate of soda
1 ¼ C (310 ml) coconut milk
¼ C (60 ml) coconut oil, melted
1 Tbsp (15 ml) apple cider vinegar
1 Tbsp (15 ml) honey (use coconut sugar or maple syrup for a vegan version)
1 punnet strawberries
1 punnet blueberries
1 C (250 ml) non-dairy cream, whipped (or cream if not vegan)
Preheat the oven to 180 °C.
Grease a 19 cm loaf tin, and line the bottom and sides with baking paper.
Place the almond flour into a mixing bowl, sift the coconut flour into the almond flour. Add the Psyllium husks, salt and bicarbonate of soda.
In the bowl of an electric mixer, whisk together the coconut milk, eggs, coconut oil, vinegar and honey. Add the dry ingredients and mix well to combine.
Using a fork, mash half of the blueberries (approximately 100 g); add to the batter and mix to combine.
Spoon the batter into the prepared loaf tin. Smooth down firmly into the tin, to prevent any air bubbles from forming. Smooth the top of the loaf using a wet palette knife or spatula.
Place in the oven and bake for 60 minutes, or until a skewer inserted into the centre, comes out clean.
Allow to cool in the pan before turning out.
Slice the loaf into 16 slices. Sandwich the slices together with whipped non dairy cream (or cream) and freshly sliced berries.