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Necessity Is the Mother of Invention
Here’s a culinary conundrum for you: today is my birthday, but I’m on the 21 Day Sugar Detox. Alas. Necessity is the mother of invention (an ongoing theme in my kitchen!), so I shall eat cake. Because one simply must eat cake on one’s birthday.
This Spiced Snacking Cake has a three-fold inspiration: first, the not-sweet treat section in Diane Sanfilippo’s book; second, a super scrummy dairy-free, flourless cake that my mom used to make for me back in the SCD days; and, finally, of course, a celebratory occasion in the form of the anniversary of the day of my birth.
Flourless and Fabulous
Since I’ve successfully reintroduced some nut flour, nut butters, and very occasionally raw, whole nuts as well as eggs, I was thrilled to be able to bake again with these ingredients. This Spiced Snacking Cake is nothing short of fabulous! And it’s compliant with the 21 Day Sugar Detox program (as long as you don’t eat the whole cake, as tempting as that might be).
Because this not-sweet treat isn’t loaded down with sugar, your palate can really groove on the delightful notes of ginger, cinnamon, and cloves.
If you’re sensitive even to grain- and gluten-free flours, then this cake is perfect for you. The combination of the nut butter and eggs renders a pleasing fluffy, cakey texture. Enjoy!
Spiced Snacking Cake (Paleo, SCD)
Author: Martine Partridge
Recipe type: Treat / Snack
Serves: 16 pieces
- 1 green-tipped banana, chopped (about ¾ c )
- 1 green apple, peeled, cored, and chopped (about 1 c)
- 1 c almond butter (Note: I've also made this cake with ½ c of nut butter, which renders a denser texture -- both are good.)
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp cloves
- 1 tsp pure vanilla extract
- ½ tsp baking soda
- 3 eggs
- Preheat the oven to 300 degrees and lightly grase an 8x8 square baking dish.
- Place banana and apple in a food processor or high-speed blender. Process until smooth. Add nut butter, cinnamon, ginger, cloves, vanilla, and baking soda. Blend.
- Add eggs and process to incorporate all ingredients.
- Pour the batter into the prepared pan and bake for 30-35 minutes until firm in the centre.
- Allow to cool at room temperature before cutting. Store unused portions in the refrigerator for 3-5 days.