There is something SO satisfying about foraging your own food. I will say it time and time again. We are so lucky to live in such a paradise where delightful treats just grow freely at the side of the roads. Wow.
This is a little seasonal adaptation of Madeline Shaw's paleo cupcakes which basically uses the same recipe however I've subbed in freshly picked local blackberries and it's a loaf instead of cupcakes - so you can slice it up and have it with something smeared on top if you wanted to be really indulgent. The nuts and coconut (high fat) content make this cake super filling and satiating so it's really good to take a slice to work for breakfast as it will sort you out until lunch.
Ingredients
300g of ground almonds
1 Pinch of sea salt
½ tsp baking soda
300ml of full fat coconut milk (from a can)
2 organic eggs
2 tbsp honey (I added a dollop of honey flavoured Greek yoghurt too for extra succulence)
150g of fresh blackberries - slightly squished + more for decorating
How To Make
Preheat your oven to 180 degrees
Mix your dry ingredients together (almonds, sea salt and baking powder)
Mix your wet ingredients together (eggs, coconut milk and yoghurt if you have it)
Combine both and then stir in the blackberries. Squash them a little and the cake will be purpler.
Top with extra blackberries and flaked almonds and then bake for around 60 minutes or until a knife comes out clean.
Remember that it will firm up as it dries.
Allow to cool and then slice up :)
Enjoy with a nice cuppa!
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