My girlfriend Liz said she wanted this recipe ASAP, so here it is, quick and dirty. The great things about this: gluten and dairy free, a little salty, kind of bouncy, and just so, so terribly GOOD, I ate much too much in one sitting and I don’t regret it for a minute. This makes me so happy, you have no idea.
This recipe is adapted from Elana’s Pantry.
- 2.5 cups almond meal
- 1/2 tsp sea salt (I used pink)
- 1/2 tsp baking soda
- 3 eggs
- 1 tbsp raw honey
- 1/2 tsp apple cider vinegar
Preheat oven to 300*.
Combine dry ingredients in stand mixer. Add the wet ingredients and combine well. Line a 6″ springform pan with parchment paper. Pour in batter. Bake for 45 minutes or until a toothpick comes out clean. Transfer to a wire rack for cooling. Eat as soon as possible. I prefer to smear it with Sunbutter. Excuse me while I go die a happy death by means of delicious food.
Note: I ran my almond meal through the Vitamix to make it extra fine before using for the recipe.