Almond Cakes with Peaches
Ingredients
- 4 eggs (omega 3 preferred)
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 cups almond flour*
- 3-4 ripe peaches
Instructions
- Set 4 eggs out to bring to room temperature.
- Dice peaches and set aside or grill them and slice when cool to touch.
- Pre-heat oven 350 degrees. Line a muffin tin with 9 muffin papers.
- Using room temperature eggs, separate the whites from yolks into two bowls.
- In the bowl with the egg yolks, whisk in maple syrup, vanilla, baking soda, and salt.
- When wet ingredients are combined, whisk in almond flour and set aside.
- Beat the egg whites until soft peaks form and gently fold into cake mixture.
- Scoop batter into muffin tin using a ¼ c measuring cup. Bake at 350 for ~26-28 minutes or until tops spring back when gently pushed. Cool.
- Top each almond cake with diced or grilled peaches.
Notes
*Option: make your own almond flour by blending 1¾ C almonds in blender until sand-like consistency. Make sure your almonds do not reach a paste consistency. For more instructions, watch my video on making your own almond flour.