Sweet Liberty Cakes
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School is out, summer has begun, happy 4th of July! To get away and do something different this year, my friend and I are volunteering at Better Farm in Redwood, NY. They're part of WWoof USA (World Wide opportunities on organic farms) and we're staying for two weeks! I'll be posting more about Better Farm soon.
We spent Saturday night at a local friend's camp for a one-man fire works show worthy of some sort of medal. Today we're skipping the local town fireworks in Alexandria Bay, having a bonfire and eating these delicious cakes.
You may notice the ingredients are in larger quantities. You could easily halve this recipe to make 12
muffins.
Sweet Liberty Cakes
makes 24
5 C blanched almond flour
6 eggs
1/2 C (one stick) butter melted
1 C honey
1 tsp salt
1 tsp baking soda
1 C blueberries
1 C strawberries diced
Preheat the oven to 350
Line two baking dishes with 12 red, white and blue muffin liners (this allows for the square shape, you could use a normal muffin pan and reduce the cook to 20-25 min)
In a large bowl whisk the eggs, honey and cooled, melted butter
In a separate bowl mix the blanched almond flour, salt and baking soda
Blend the dry into the wet and mix thoroughly
Mix in the berries
Using a less than full 1/4 C measuring cup and a spoon, spoon the batter into the 24 cups
We spent Saturday night at a local friend's camp for a one-man fire works show worthy of some sort of medal. Today we're skipping the local town fireworks in Alexandria Bay, having a bonfire and eating these delicious cakes.
You may notice the ingredients are in larger quantities. You could easily halve this recipe to make 12
muffins.
Sweet Liberty Cakes
makes 24
5 C blanched almond flour
6 eggs
1/2 C (one stick) butter melted
1 C honey
1 tsp salt
1 tsp baking soda
1 C blueberries
1 C strawberries diced
Preheat the oven to 350
Line two baking dishes with 12 red, white and blue muffin liners (this allows for the square shape, you could use a normal muffin pan and reduce the cook to 20-25 min)
In a large bowl whisk the eggs, honey and cooled, melted butter
In a separate bowl mix the blanched almond flour, salt and baking soda
Blend the dry into the wet and mix thoroughly
Mix in the berries
Using a less than full 1/4 C measuring cup and a spoon, spoon the batter into the 24 cups
Bake 35-40 minutes until the tops of the cakes are a light golden brown
