The combination of lemon, almond and blueberry is where it’s at. With Christmas only 6 weeks away and blueberries abundant and in season, there’ll been no complaining from anyone when you bring this blue -laced baby out on show.
It’s deliciously grain free, gluten free with options for dairy free. Here’s what you’ll need :
4 Cups Almond Meal
2 fresh Lemons
3 Tbs Poppy Seeds
1 Tbs Chia Seeds
3 Tbs Water
1/2 Cup Coconut Oil or Butter (or 1/4 Cup of each)
1/2 Cup Honey
1/2 tsp Baking Soda
1 tsp Baking Powder
Pinch of sea salt
Preheat your oven to 180C. In a medium glass, add chia seeds and water. Mix well and set aside for approx. 10 minutes to form a gel.
In a large bowl, combine almond meal, poppy seeds, salt, baking powder and soda.
Over low heat, add butter / oil and honey to a saucepan and blend. Zest 2 lemons and add the zest to saucepan. Juice your lemons and add the lemon juice to the saucepan, stirring for 30 seconds before removing from heat.
In a separate bowl, beat eggs and add in chia seed gel.
Add the wet saucepan mix to the large bowl of dry mix and combine, then adding the eggs/chia mix and continue to combine well.
Once it is all well combined, add 1 Cup of blueberries and gently fold them in (the other cup of blueberries is for the topping).
Line a cake tine with baking paper and add batter. Bake for approx. 40 – 50 minutes (cover the cake with foil for the last 20 minutes if it’s looking burnt).
Remove from oven and let it sit to cool before topping.
I hope you enjoy it as much as we do! I’d love to hear what you think.
To your good health,
Tracie is an accredited nutritionist & media spokesperson, having featured in the Sydney Morning Herald, Huffington Post and on ABC Radio. Her office is based in Brisbane, Australia for personal consultations, personal shopping tours and in-home tailored pantry makeovers with health fund rebates available on services.
This recipe has been adapted from Green Kitchen Stories