• 2 cups or 200g of ground almonds
• 4 eggs
• 2/3 cup or 120g coconut sugar
• 1/3 cup or 80g of melted coconut oil
• 1 tbsp of vanilla extract
• 1 tbsp of arrowroot powder
• 1 tsp of bicarbonate of soda
• Chopped mixed nuts to decorate

• Step 1:

  Preheat oven to 350 F / 175 C (fan oven).

• Step 2:

  Whisk the eggs with an electric mixer for 3 minutes.

• Step 3:

  Add the coconut sugar and whisk until the mixture turns a paler color.

• Step 4:

  Mix in the ground almonds, vanilla extract, arrowroot powder, and bicarbonate of soda.

• Step 5:

  Finally, add in the melted (and cooled down) coconut oil, and mix.

• Step 6:

  Pour in a greased cake loaf tin lined with baking paper. Decorate with chopped nuts (any work). Bake for 35 minutes.

• Step 7:

  You can also make muffins instead. Pour the mixture in a greased and lined muffin tray. Decorate with the chopped nuts and bake at 350 F / 175 C (fan oven) for 25 minutes. The cooking time can vary depending on the oven. To make sure it is cooked through, insert a toothpick, and see if it comes out clean. If not, it needs cooking longer. Enjoy!

• Step 8:

  *if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 50g or 1/2 cup of almond flour can be replaced with 30g or 1/2 cup of quinoa flour.

Pairs well with a cup of Moroccan Spiced Coffee.

Store in the fridge for up to 5 days.

You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.