Thursday, March 2, 2017

Put Your Best Fork Forward with Good Fats and Less Sugar

This almond flour cake with unsweetened cocoa has just the right amount of sugar.  The recipe is from Food and Wine Magazine.  Made with 1/2 dozen local eggs, I ate mine for breakfast with a glass of milk, yogurt and strawberries.

Almond Loaf Cake

(Serves 12)

Prepare 9 X 5 inch loaf pan by lining with parchment paper, with an inch of paper overhang.  Spray paper with olive oil spray.

Mix dry ingredients, almond meal, cocoa, baking powder, salt and cinnamon in a separate bowl.
2 1/2 cups almond meal
1/2 cup unsweetened cocoa (I use the non-Dutch processed)
2 teaspoon baking powder
1/8 teaspoon salt
2 1/2 teaspoon cinnamon

Separate eggs.
6 eggs, separated

In the bowl of electric mixer with whisk attachment, whip egg whites at medium speed until stiff peaks form, about 3 minutes.

In separate bowl, beat egg yolks and sugar. 
1/4 cup sugar

Mix liquid ingredients, buttery spread, coffee and extracts.
2 tablespoon Earth Balance Buttery Spread, melted
1/2 cup cooled brewed coffee
1 teaspoon vanilla
1 teaspoon coconut extract

Alternately add dry ingredients with liquid ingredients to egg yolk-sugar mix.  Mix in 1/3 of whipped egg whites.

Fold in remainder of egg whites until no white streaks are evident.  Pour batter into prepared pan. 

Bake at 350 F. for 40 minutes.  Cool in pan on rack for 20 minutes.  Remove from pan and continue cooling on rack.

Nothing beats preparing food from scratch.  I save money, control inventory, reduce waste and help my family and friends enjoy good food made with healthy ingredients.

No comments:

Post a Comment