1 egg
1 egg white
1/2 cup butter or palm shortening, melted
1/2 cup blueberries
1/2 cup of raisins
1 1/2 cups almond flour
2 tbsp coconut flour
1/4 tsp baking soda
1/4 tsp salt
Sauce
1/2 cup coconut cream
1/2 cup honey
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp tapioca flour
Preheat oven to 350'. Grease a oven proof dish 9x9. Add the egg and egg white to the mixer and combine well. Add the melted butter or palm shortening and mix well. Add the blueberries and raisins. Add the flours, baking soda and salt and combine well. Pour into the greased dish and place in the oven for 20 min or until light golden brown on top. Meanwhile in a saucepan pour in the coconut milk, honey, cinnamon and nutmeg. Stir well and bring to a simmer, slowly add the tapioca flour while stirring. Once the cake is done pour the sauce over the cake. You can eat it warm or cool.
1 egg white
1/2 cup butter or palm shortening, melted
1/2 cup blueberries
1/2 cup of raisins
1 1/2 cups almond flour
2 tbsp coconut flour
1/4 tsp baking soda
1/4 tsp salt
Sauce
1/2 cup coconut cream
1/2 cup honey
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp tapioca flour
Preheat oven to 350'. Grease a oven proof dish 9x9. Add the egg and egg white to the mixer and combine well. Add the melted butter or palm shortening and mix well. Add the blueberries and raisins. Add the flours, baking soda and salt and combine well. Pour into the greased dish and place in the oven for 20 min or until light golden brown on top. Meanwhile in a saucepan pour in the coconut milk, honey, cinnamon and nutmeg. Stir well and bring to a simmer, slowly add the tapioca flour while stirring. Once the cake is done pour the sauce over the cake. You can eat it warm or cool.