Fresh Fig Almond Cake (Gluten & Free, No Refined Sugars)
- 4 tablespoons Kerrygold butter, melted (plus butter for greasing pan). You could sub coconut oil for dairy free.
- 1 cup raw almonds (not blanched)
- ¼ cup coconut sugar
- ¼ cup gluten free flour blend. I use Bob’s Red Mill.
- ½ teaspoon baking powder
- ⅛ teaspoon cinnamon
- ⅛ teaspoon salt
- 3 eggs, beaten
- 2 tablespoons honey
- ½ teaspoon almond extract
- 12 to 14 ripe figs
- Heat oven to 375 degrees. Butter a 9-inch pie pan; set aside. Put almonds and coconut sugar in a food processor and grind to a semi-coarse powder. Add flour, baking powder, cinnamon and salt; pulse to combine.
- In a mixing bowl, whisk together eggs, melted butter, honey and almond extract. (NOTE: do not add hot butter to eggs or it will cook the eggs. Allow melted butter to cool). Add almond mixture and beat for a minute until batter is just mixed. Pour batter into pan.
- Remove stem from each fig and cut in half. Arrange fig halves cut-side up over the batter. Bake for about 30 minutes, until golden outside and dry at center (test with toothpick). Cool before serving.
Mary Vance is a Certified Nutrition Consultant and author specializing in digestive health. She combines a science-based approach with natural therapies to rebalance the body. In addition to her 1:1 coaching, she offers courses to help you heal your gut and improve your health. Mary lives in San Francisco and Lake Tahoe in Northern California. Read more about her coaching practice here and her background here.
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