Coconut Yogurt & Almond Cake
Your digestion will benefit from this recipe when you start preparing it because your salivary glands will be active, knowing it will taste amazing!
Of course, this happens with all food, but not all food is as easily digested as Eat Burn Sleep’s recipes.
This delicious cake blends probiotic coconut yogurt, low glycemic index coconut sugar, protein and fiber-rich coconut flour, protein-rich almonds, superfood eggs, and anti-inflammatory vanilla essence into a delightful cake.
Every ingredient is considered for its bioactive compounds. Even arrowroot (often overlooked as nothing but a starch) brings a powerhouse of B vitamins, phosphorous, potassium, magnesium, iron, calcium, and zinc. It also has a natural demulcent effect on the body and eases digestion.
Not forgetting the nutritional importance of the beautiful zest from the almighty antioxidant-rich, anti-inflammatory lemon. Did you know that every part of the lemon has been used for years? Not only traditionally as a treatment for illnesses like sore throats and acne but also as raw material for many medicines. Lemon peel, for example, is used in remedies for adolescent obesity. Even the oil from the leaf is used for insomnia remedies.
There isn’t enough room to talk about all of the benefits of each component of this recipe, but one thing to know is that it reduces inflammation and is totally worth making! Again and again.
- 3 eggs
- 1 cup or 200g of ground almonds
- 1 cup or 350g of coconut yogurt
- 1 cup or 180g of coconut sugar
- 2 tbsp of coconut flour
- Zest of one lemon
- 1 tbsp of arrowroot powder
- 1 tsp of bicarbonate of soda
- 1 tsp of vanilla extract
Preheat your oven at 350 F / 175 C (fan oven).
Beat the eggs with the coconut sugar for 3 minutes or until they become pale.
Add the coconut yogurt
Add the ground almonds, arrowroot powder, bicarbonate of soda, lemon zest, coconut flour, and vanilla extract.
Fold gently until well the mixture is well combined.
Grease a round pan with coconut oil and pour the mixture in.
Bake for 40 minutes at 175 C / 350 F.
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.