I love this recipe because you can make a loaf cake and a load of muffin size cakes at the same time (great for packed lunches or parties). It is SCD friendly (grain free, gluten free, sugar free) and can also be made dairy free by using coconut oil instead of butter.
Ingredients
448g almond flour
3 eggs
57g softened / melted butter (we use goats butter, can also use coconut oil)
200g runny honey
340g plain yoghurt ( homemade if you are proper SCD / GAPs)
1/4 tsp salt
1 tsp bicarbonate of soda
2 tbsp cinnamon
90g raisins
Instructions
1. Preheat oven at Gas Mark 4 / 180 C
2. Whisk eggs
3. Soften or melt butter
4. Pulse all the ingredients in food processor till mixed. Add raisins and mix again.
5. Pour batter into a greased tin / tin lined with greaseproof paper
6. Cook for 45 minutes if you are making a large cake, if you are making muffin / fairy cake size check with skewer after 30 minutes. (I normally bake a large cake on the first shelf and muffins below, turning them half way through, but you may need to adjust according to how your oven bakes best)
7. Leave to cool on rack
I find that you do get a darker top with almond flour than if you are using regular flour but the cakes inside are still moist. If you like your cakes really moist you could add another 50g of honey. I like loads of raisins but you could make this cakes with half the amount suggested if preferred.
These freeze really well. They can be taken out in morning and put in lunch box and will be defrosted by lunch time. (However I have only frozen ones with butter not coconut oil)
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