Every week, Shauna Ahern of Gluten-Free Girl and the Chef -- and Gluten-Free Girl Everyday -- will be sharing smart tips and smarter recipes that will please even the most devout gluten-eaters among us. Come one, come all -- we're going flourless.
Today: With Shauna's Almond Butter Honey Cake in play, banana bread has some friendly competition.
A couple of weeks ago, I shared a recipe here about a banana bread made with coconut oil, almond flour, buckwheat flour, and maple syrup. I chose those ingredients because the flavors play together so well. Seriously, if you haven't made it yet, try it.
There was some confusion that I was proposing the banana bread to be healthier because it was made with maple syrup instead of refined sugar, but what I really did is choose the ingredients for their flavors, like I've always done -- and like you should do, too. Teff and chocolate are best friends. Rhubarb and buckwheat are from the same family, so use them together. And once you begin playing with grains, you want to start playing with sweeteners, as well. Because are we really going to live life without any sweetness at all?
Today I bring you another excuse to play: Almond Butter Honey Cake.
This cake came from the desire to make a snacking cake that is only lightly sweet. Imagine a warm almond butter sandwich, with honey, made on whole-grain bread with browned crusts. It's a late afternoon kind of cake, not a decadent one meant for a birthday party. But make it and see -- when to serve it (and whether to share at all) will be up to you.
70 grams almond flour
70 grams buckwheat flour
30 grams arrowroot flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
100 grams coconut oil, melted (about 1/2 cup)
200 grams almond butter, at room temperature (3/4 cup)
185 grams honey (3/4 cup)
1 teaspoon vanilla extract
Photos by Shauna Ahern
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