1-1/4 cups almonds
1/8 teaspoon cinnamon
2 tablespoons grated lemon peel
2 egg whites, beaten
1/4 cup raw honey
2 tablespoons lemon juice
Grind almonds coarsely. Combine cinnamon and lemon and add. Beat egg
whites very stiff, fold in honey and continue beating. Fold in lemon
juice with almond mixture and blend. Drop from a teaspoon onto ungreased
parchment paper. Bake 30 minutes at 250 degrees F. Remove from paper
while still slightly warm. Makes 30 macaroons.
This is a moist and delicious carrot cake with a hint of orange. Very much
like a 'real cake'.
6 eggs, separated
1/2 cup honey (or less)
1 1/2 cups carrots, cooked and pureed
1 Tlbs grated orange rind
1 Tlbs frozen orange juice
3 cups almond flour
Preheat over to 325° F.
Beat the egg yolks and honey together. Mix in carrot puree, orange rind,
orange juice and almond flour. Beat the egg whites until stiff and fold in.
Spoon into a greased loose bottomed 9 inch springform pan. Bake for about
50 minutes or until a skewer inserted into the centre of the cake comes out
clean. Cool in the pan for 15 minutes, then turn out onto a wire rack to
1 cup almond butter
1 cup sliced raw almonds
1 cup pure coconut milk
2 cups shredded unsweetened coconut
Beat and pour in muffin cups. Cook at 400 for 15 minutes.