Summer is here and weekends are best spent outdoors. Easy to transport snacks make the days better and this is the best gluten free loaf I’ve ever made! It is all too easy to pack refined, sugary and processed snacks that spike blood sugar levels. This snacking cake is low in sugar and includes almond flour and pasture-raised eggs which are both sources of protein. This loaf is friendlier on our blood sugar levels and provides longer lasting energy for long active days outdoors. Perfect for muffins and school lunch boxes, too!
1 1/3 cup almond flour
2/3 cup millet flour
1 tsp. baking powder
1/3 cup sugar (coconut, brown, raw etc.)
2 tbsp. maple syrup
¼ cup lemon juice
2 tbsp. milk of choice
¼ cup coconut oil
1 tbsp. poppyseeds or 1tsp. cardamom
Mix the dry and wet ingredients separately. Once ready, combine both using a whisk but don’t overmix! Preheat the oven to 375F. Bake in a parchment lined loaf tin for 45 – 60 minutes, depending on your oven. It may become golden on top and you can cover it with tin foil after 45 minutes if this happens.