Gluten-Free Peach & Almond Olive Oil Cake
Written by Lisa Guy
This gorgeous gluten-free cake is brought to you by one of our in-house Recipe Curators, Naturopath Lisa Guy. Moist and full of flavor, this cake is jam-packed with protein to build and repair the body and dietary fibre to support gut health. Peaches provide plenty of important nutrients including vitamin C, A, potassium and magnesium, and they’re high in protective antioxidants.
TIP: Sourcing fresh, local peaches in season will provide the best flavor and highest nutrient density. If fruits are stored for long periods, they can lose their aroma and flavor. Some types of fruits like stone fruit will go “floury” and lose their juiciness if they’re not stored at a cool temperature. According to a study published by the Harvard T.H. Chan School of Public Health, local produce that is left to fully ripen on the vine contains higher nutrient values compared to produce picked before it is ripe. And as a bonus, locally grown fresh, vine-ripened produce also tastes better! You can learn more on this topic in my article Food Less Travelled, published in Issue 35 of Face the Current Magazine.
2 ½ cups almond meal
¼ cup arrowroot flour
½ tsp baking soda
¼ tsp sea salt
1/3 cup + 2 Tbsp raw honey or 100% maple syrup
½ cup milk of choice
1 tsp vanilla bean paste or extract
¼ cup cold pressed olive oil
3 organic eggs
3 ripe peaches, peel and thinly sliced
¼ cup almond flakes
1) Preheat oven to 180*C and grease an 8 inch cake tin and line the bottom with baking paper.
2) In a medium bowl combine almond meal, arrowroot flour, baking soda and salt.
3) In another bowl whisk honey, milk, vanilla, olive oil and eggs.
4) Gradually add wet ingredients into dry and gently combine.
5) Pour mixture into the cake tin and top with peaches and almond flakes.
6) Place your cake in the oven to bake for 45 minutes.
7) Once it’s done take it out of the oven and drizzle it in a little honey.
8) Allow it to cool before serving.
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