kaz
iLift
I've been taking an interest in baking without sweetener and the use of all natural ingredients.
Recipe from a friend of mine. Serves 8.
1 1/4 Almond Meal
3 egg whites
1/3 cup Honey
1/4 tsp salt (or less)
Almond slivers or similar for topping
Preheat oven to 130°
Grease/line slice tray or loaf pan
Combine almond meal with honey until it has become a thick paste. Set aside.
Beat the egg whites with the salt until stiff enough to hold peaks. . Gently fold the egg white into the almond honey mixture. Then transfer to prepared tin.
Sprinkle batter with sliced almonds. Bake for 20-25 minutes, until cake has turned golden brown and inserted toothpick comes out clean.
Let cool in the tin for 10 minutes. Let cool completely on wire racks. Cut into bars or squares.
•Hint: Honey burns in most cake recipes, I use another layer of baking paper over the top of the pan to redirect direct heat. Loaf pan's may need to be slightly longer baked.
Recipe from a friend of mine. Serves 8.
1 1/4 Almond Meal
3 egg whites
1/3 cup Honey
1/4 tsp salt (or less)
Almond slivers or similar for topping
Preheat oven to 130°
Grease/line slice tray or loaf pan
Combine almond meal with honey until it has become a thick paste. Set aside.
Beat the egg whites with the salt until stiff enough to hold peaks. . Gently fold the egg white into the almond honey mixture. Then transfer to prepared tin.
Sprinkle batter with sliced almonds. Bake for 20-25 minutes, until cake has turned golden brown and inserted toothpick comes out clean.
Let cool in the tin for 10 minutes. Let cool completely on wire racks. Cut into bars or squares.
•Hint: Honey burns in most cake recipes, I use another layer of baking paper over the top of the pan to redirect direct heat. Loaf pan's may need to be slightly longer baked.
