So it seems that while technically i may not be medically intolerant to wheat i am beginning to think my belly has taken a stance against it! Last weekend after indulging on some granola (ok a lot of granola) a sandwich for lunch and pastry for tea i completely regretted it – and not only because i gained weight, but also because i ended up with terrible tummy aches all night!
Anywho whatever the case i decided to come up with a cake recipe that could be converted into whatever flavor you choose while still being wheat free… And this one while not sugar free IS processed sugar free – in other words i used honey instead of sugar 
much better for you (sort of)
I made two variations this afternoon and i think that it would pretty much work no matter what flavor you were feeling like!
Stuff You’ll Need
- 4 eggs separated
- 1/2 cup honey
- 1 cup coconut
- 1 cup almond meal
- 1 tsp cinnamon
- 2 cups dried fruit of your liking (i had dates and saltanas in the pantry)
- 3 carrots grated
- 1 tsp all spice
- 1 tbs honey
How I did it
Place the honey and egg whites in a bowl and beat until stiff peaks form. Fold in coconut, almond meal, and egg yolks. Separate in to two batches if you are making two variations, if just making one variation keep in one bowl.
Fold in the remaining ingredients depending on which variation you are making. You could also use some chopped apples to make an apple cake. You could add sultanas or raisins or walnuts to the carrot version… Ummm you could swirl in nut butter or soften dates, or top it with melted jam. I guess this one will take you as far as your imagination can!
Place in a lined & greased cake tin and bake in a preheated oven at 150 deg cel for approximately 30-45 minutes depending on how large the cake tin you have used is…. Basically do the knife test and if the top is browning too much cover it
YummyYumYum…. Enjoy!
