I have started watching what goes into my food, so I've begun making my food from scratch.
Eating healthy can sometimes be expensive. What I do to make a recipe more affordable is to try to combine cheap and pricey ingredients. For this recipe, I used cheap and always-available ingredients like apples and carrots, and then I combined them with two slightly pricier ingredients: almond flour and flax seeds.
This cake is very flexible, too, which lends to its affordability. I have tried two different flavorings for this cake—lemon and cinnamon—both of which turned out really well. The recipe below is for the lemon flavor, and then I've included notes further down about how to do the cinnamon variation.
- 1 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1 tablespoon ground flax seeds
- 1/8 tsp sea salt
- 1 egg, room temperature
- 2 tablespoons lemon juice + rind of 1 lemon
- 2 tablespoons extra virgin olive oil or coconut oil
- 1/2 teaspoon vanilla extract
- 2 tablespoons muscovado sugar
- 1/4 cup carrot, grated
- 1/4 cup apples, diced small
- 1/4 cup walnuts, roughly chopped
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- Preheat the oven to 350 degrees F.
- Line a square baking pan with baking paper. I used a 9"x9" glass baking dish.
- Prepare the wet and dry ingredients in separate bowls (but do not add the apple, carrots, and walnuts yet).
- Combine the dry ingredients into the wet ingredients.
- Stir in the apple, carrot, and walnuts.
- Bake for 20 minutes or until done.
- Enjoy with a cup of tea!
Cinnamon and Nutmeg Variation
In the recipe above, I used lemon juice. Alternatively, you can try a cinnamon and nutmeg variation.
- Omit: lemon juice and rind
- Add: 3/4 tsp Saigon cinnamon + 1/4 tsp nutmeg