What Makes This Cookbook Different?
Easy-to-follow recipes with step-by-step photos. Includes low-sugar and sugar-free options that keep the flavor! Each recipe offers insights on blood sugar impact from real-life experience. Plus, a Free Bonus Section with recipes for bakes, sides, and snacks. Respecting each person’s individuality—from metabolism to lifestyle, physical activity, age, and more—our experience is meant as a guide for you to explore new recipes and craft ones that suit you perfectly. You might add or substitute ingredients, and hopefully embrace some. I hope you’ll approach this with optimism and enthusiasm so that, in the end, your custom-made dessert brings you abundant joy through life’s sweet little moments.
Delicious Almond in Cocoa Butter
Ingredients:
- 1 cup whole grain spelt flour
- 1 cup almond flour
- ⅓ cup melted cocoa butter (60g/2.11oz)
- 1 cup unsweetened almond drink
- ½ cup unsweetened cocoa powder with less fat
- ½ cup coconut sugar
- ½ cup birch sugar
- 4 eggs
- 1 teaspoon baking soda
- ½ teaspoon bourbon vanilla powder
Instructions
Preheat the oven to 170°C /338°F.
Lightly grease the baking pan.
Melt the cocoa butter over low heat and let it cool slightly but keep it in a liquid state.
Mix all the dry ingredients - flours, sugars, cocoa, baking soda, and vanilla powder.
Combine thoroughly, ensuring there are no white lumps from the flour or sugar.
Add the eggs, melted and slightly cooled cocoa butter, and almond drink. Mix well.
The batter will be slightly thinner than usual, but the cooled cocoa butter will solidify the cake further as it cools.
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Pour the mixture into a lightly greased baking pan.
Bake the cake at 170°C /338°F for 35-40 minutes. The cake is done when a wooden toothpick inserted into the center comes out dry.
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