Desserts

 

 

Blueberry and Almond Cake. No Sugar. No Butter. No Flour. 

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Description:
This blueberry and almond cake has no sugar, flour or butter, but it still tastes great! Make it at the weekend and serve with berries and Greek yogurt.

Health Benefits of Almonds are a great source of vitamin E, with 25g providing 70 percent of the recommended daily allowance. They contain more calcium than any other nut which makes them great for vegetarians who do not eat any dairy products.

Health Benefits of Almonds are that they are high in antioxidants and their potential benefits for the nervous system and for brain health, there is exciting new evidence that blueberries can improve memory. In a study involving older adults (with an average age of 76 years), 12 weeks of daily blueberry consumption was enough to improve scores on two different tests of cognitive function including memory. While participants in the study consumed blueberries in the form of juice, three-quarters of a pound of blueberries were used to make each cup of juice. As participants consumed between 2 to 2-1/2 cups each day, the participants actually received a very plentiful amount of berries. The authors of this study were encouraged by the results and suggested that blueberries might turn out to be beneficial not only for improvement of memory, but for slowing down or postponing the onset of other cognitive problems frequently associated with aging.
New studies make it clear that we can freeze blueberries without doing damage to their delicate anthocyanin antioxidants.


Ingredients:
6 eggs
150g desiccated coconut
100g ground almonds
1 tsp baking powder*
1 tsp vanilla extract
Small pack of blueberries (150g)


Directions:
1. Pre-heat the oven to 180c.

2. Crack 6 eggs into a large bowl and beat with an electric mixer until they are pale and fluffy. This will take about 5 minutes, so be patient. Gently fold in the coconut, ground almonds, baking powder and vanilla.

3. Take a non-stick loaf tin. I use a silicone pan; if you have a regular tin make sure to grease it with melted coconut oil or butter. Add half the mixture to the tin, followed by a layer of blueberries and the rest of the mix.

4. Bake the cake for 30 to 35 minutes, until it is cooked through and a skewer comes out clean. Cool on a wire rack. When cool slice into portions and serve with nut butter or berries and Greek yogurt.


Servings: Makes one loaf


Special Diet: Vegetarian, High Protein


Category: Desserts


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