Sunday, September 8, 2013

Paleo Lemon Chia Cake

This is a light and fluffy dessert that certainly holds it's own but goes fantastically with fresh fruit!

Almond Flour 1 cup
Coconut Milk 1 cup
Coconut Flour 1/2 cup
Agave/Honey/Maple 1/2 cup
Eggs 4 large
Coconut Oil 1/2 cup melted
Apple Sauce 1/2 cup all natural
Chia Seeds 2 tablespoons
Lemon 1 medium juiced
Lemon Rind 1 teaspoon freshly grated
Vanilla 1 teaspoon
Baking Soda 1 teaspoon
Sea Salt 1/2 teaspoon 

Coconut Oil for greasing pan

Mix all ingredients to make the cake batter.  Allow to rest 5-10 minutes to allow the Coconut Flour to expand.  Place in loaf pan (or mini loafs) greased with more Coconut Oil.  Bake at 325 degrees for 18-25 for loaf (or 15-20 for mini loafs) until light golden brown.  Allow to cool before serving.  Add fresh fruit and whipped coconut milk cream (see prior post for recipe).  

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