Recipe Index

Ingredients

• 2 cups almond flour
• 1/4 cup tapioca flour or arrowroot flour
• 1/2 cup maple syrup
• 3/4 cup coconut sugar
• 3 tablespoons almond milk
• 3 eggs (room temperature)
• 1/4 cup coconut oil or butter or ghee (melted)
• 1 cup fresh raspberries
• 1/4 tsp sea salt
• 1 tsp baking soda
• 2/3 cup almond flour
• 1/4 cup coconut oil or butter or ghee (solid)
• 1/4 cup coconut sugar

Method

1. Heat the oven to 350°F and line an 8x8-inch baking dish with parchment paper, greasing the dish well first so the paper sticks.
2. For the crumble, mash the second measure of almond flour, the solid coconut oil or butter or ghee and the second measure of coconut sugar together with a fork in a small bowl, leaving lots of chunks, then refrigerate the bowl while you make the cake.
3. Whisk the maple syrup, coconut sugar, almond milk, eggs and melted coconut oil, butter or ghee in a large bowl, then add the almond flour, tapioca or arrowroot flour, baking soda and sea salt and mix well.
4. Fold about 3/4 cup of the raspberries into the batter, transfer it to the dish and level it with a spatula, then scatter the remaining raspberries over the top.
5. Take the crumble from the fridge, distribute it evenly over the cake and bake for 32 to 35 minutes, until a toothpick comes out clean.
6. Cool the cake in the dish, then cut it into squares and serve.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data