SEE UNDER LOW-CARB RECIPES: BREAD, ALMOND (DAIRY-FREE)

MACADAMIA FLOUR MAY BE USED INSTEAD OF ALMOND FLOUR, ADJUST MOISTURE CONTENT TO OBTAIN A FIRM, YET NOT TOO DRY DOUGH TEXTURE

ALMOND CAKE

Ingredients:

5 egg whites

pinch of salt

75 g (125ml) caster sugar

175g (500ml) almond flour

1 orange – grated zest

1 teaspoon orange liqueur or the juice of half a freshly squeezed orange

25g slivered almonds

Method:

Preheat oven to 190 degrees Celsius

Grease and line cake tin with baking paper

Whisk egg white with salt until they stand in soft peaks.

Slowly add the sugar whilst whisking until mixture is firm and thick

Fold in almond flour, orange zest and liqueur

Pour into cake tin

Sprinkle slivered almonds on top of cake

Bake for 25 minutes or until skewer inserted into the centre comes out clean

Allow to stand in tin for 10 minutes, loosen, turn out and leave to cool

CARROT CAKE

Ingredients:

3 cups almond flour

2 teaspoons Himalayan salt

1 teaspoon baking soda

1 tablespoon cinnamon

1 teaspoon nutmeg

5 eggs

½ cup organic honey

¼ cup macadamia oil

3 cups carrots, grated

1 cup raisins

1 cup walnuts

cream cheese

Method:

In a large bowl, combine almond flour, salt , baking soda, cinnamon and nutmeg

In a separate bowl, mix together eggs, honey and oil

Stir carrots, raisins and walnuts into wet ingredients

Stir wet ingredients into dry

Place batter into 2 well-greased, round 23cm cake pans

Bake at 160 degrees C for 35 minutes

Cool and spread with cream cheese    

LEMON TRUFFLES

(Courtesy : Sally-Ann Creed)

Ingredients:

1 cup almond flour

1/3 cup coconut flour

2 tablespoons honey

¼ cup melted organic coconut oil

2 lemons, juiced

1 lemon zested

½ tablespoon pure vanilla or almond extract

pinch of sea salt

Method:

No baking required

Put all the ingredients into a food processor and mix until a soft dough

Scoop out rounded spoonfuls and roll into a ball with hands. Place on a plate lined with wax paper and keep chilled in fridge.