Good Morning, Good Evening, good whatever you’re up to!
I hope you are hungry…, and, I hope you’re interested in something a bit different than anything you can buy in the bakery.
This post is all due to some amazing couple who my wife and I met yesterday.
This is what my first piece looked like about 1 hour ago before I demolished it!
You see, it is not too often that we go out on Saturday morning and run into a stand at the local farmers market where there are pastry/sweet type of things that are “legal” for me to eat. And by “legal” I’m talking about foods that don’t have any grains, no refined sugars, and no other illegal SCD type of foods inside.
But, this couple was selling some small cake/pastries that worked, and man were they good.
So, with a big thanks to my wife Miša, we bought some of the super fine coconut flour they were also selling, and today we made our own creating that is even better than what we tasted yesterday.
Here is the recipe for you. But promise me one thing, you need to make sure to ONLY TRY a small amount of this incredible cake if you have not had any nut flour before, or in a long time. Also, please realize that my UC symptoms are not active right now, and that I would not try this if I was in the middle of a flare up. AND, most importantly, please realize that since I have not been having any nut flour for a long time, (I went WAY overboard on almond flours and other nut flours several times before which can land even the best of us back with UC symptoms) I have only had two small pieces since this came out of the oven a few hours ago, and won’t be having anymore until sometime tomorrow afternoon…gonna restrain and respect the nuts of the world to get my body adjusted SLOWLY.
Here is the recipe that is fully grain free, refined sugar free, milk/dairy free, and DARN TASTY!
We are Calling it TNF CAKE, which stands for (The Nut Flour) NOT Tumor Necrosis Factor…:)
TNF Recipe and Instructions:
Ingredients:
- 4 Large Eggs
- 1/2 teaspoon of baking soda
- 2 Tablespoons of honey
- 1 Teaspoon of Cinnamon
- 1 Cup of applesauce (find one that has ONLY apples in it, no added sugar is a MUST)
- 1/4 teaspoon of Vanilla
- 1/4 cup of coconut oil
- 1/2 cup of coconut flour
- 1/4-1/2 cup of a mix of hazelnuts, cashews, and almonds (you can skip the nuts if you like, we didn’t)
STEP ONE: Go and turn on your oven to 400 degrees Fahrenheit, or 200 Celsius.
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- Step One, go find a baking sheet/pan. We ended up using the 8×4 inch “white” one. But, feel free to use a muffin tray and make muffins if you like, heck that I think is what we’ll do next time…anyways, get your baking pan/tray out folks!
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- Get your eggs out as well. We used 4 “large” eggs. Bought these at the JZP farmers market yesterday, but any eggs will do(if you use ostrich eggs, please don’t use four… and if you just laid an egg, please don’t use that either, thank you)
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- Get Cracking
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- Maybe if you are a master egg cracker like Miša, your 4 eggs will look like this afterwards…oh yeah, get a bowl like we have used to get your eggs and other stuff into for mixing…))
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- This is how we mix it…with a whisk…is that how you spell wisk??. or use a fork, or egg beater type of deal from your kitchen (ask your grandma how to mix up eggs if you don’t know how, she will for sure have an idea)
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- If you’re in Germany…like we were a week ago, you might find this bio applesaucen…if not..no problemo, get yourself some apple sauce (with nothing else added like sugars etc…) and we added 1 cup of apple sauce
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- mix in the apple sauce
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- Time to add honey, 2 tablespoons is what we added.
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- get ready to mix in your honey. AND, that small few drops on the bottom center of the picture is a tiny bit of vanilla.
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- get your MIX on again!
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- get your coconut oil melted, 1/4 cup is all you need, let it cool afterwards, but make sure still liquidy. it will be added to the big bowl with everything else and stirred in…so go do it!!
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- add in your coconut flour, about 1/2 cup is good!…then mix…
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- add in your cinnamon. About 1 big teaspoon. If you love it…you can put in some more for sure!…then mix…
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- that is what baking soda looks like while still packaged in Czech repuber…haven’t seen the Arm and Hammer one for a bit…
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- add in a half teaspoon of baking soda.
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- now its Nuts time. We grinded a tiny bit of hazelnuts, almonds, and cashews, and blended them with our nifty hand blender…
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- there you go for a bird’s eye view pre-blend
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- still pre blend…
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- in full blend…almost
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- Now full blend mode
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- adding nuts to the mixture
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- I think we had a tad more coconut oil…so added that in again and bot ready to mix…
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- final mix time
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- add to baking sheet time…we used the black big one to start…..
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- here you go…adding in the creation, and you can see a piece of wax paper between the mix and the pan. (((NOTE NOTE NOTE: wife says to not use the wax paper and instead simply grease the pan with some coconut oil…!!!!) word to the wise…listen to your wife:))
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- OK..nothing to crazy here…except a white baking sheet…we did a quick change up since the black one was too big. white worked better.
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- moving right along…
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- lick your spoon time…like old days..
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- Ready for the oven! Baked on 400 degrees Fahrenheit or 200 degrees Celsius for 20 minutes or until done. do the old stick the toothpick in maybe a few minutes before, and if it comes out clean…time to take out:)) if stuff sticks to the toothpick, it probably needs a bit more time:)
Lovely :)
It’s look like a great cake
Thanks Adam
I will definitely try! Sounds very good. Love your pictures as you bake the cake!
Adam, It is making me laugh how you describe your cake baking activity. This cake is very similar to what I enjoyed last Passover- will try to recipe soon.
Glad you’re laughing Robin!
Hoping it turns out tasty for you:)))
–Adam