Raw pumpkin seeds
Dried mangos cut in bite size pieces with kitchen shears
Raw pecans
Raw cashews
Raw Walnuts
Raw almonds
Raw sunflower seeds
Currants
Dried coconut
Dried pineapple chunks
Flourless Gluten Free Honey Almond Cake
Betty Sue O’Brian
1 1/2 cups toasted whole almonds
4 large eggs, at room temperature-separated
1/3 to 1/2 cup honey (depending upon your desired level of sweetness)
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
Topping:
2 tablespoons honey
1/4 cup sliced almonds, toasted
Preheat oven to 350° F.
Coat a 9-inch pan with cooking spray. Line the bottom with parchment paper and spray the paper.
Process whole almonds in a food processor or blender until finely ground (you will have about 1 3/4 cups ground). Beat 4 egg yolks, 1/3 to 1/2 cup honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer. Add the ground almonds and beat on low until combined. Whip 4 egg whites in another bowl with the electric mixer on medium speed until very foamy but not stiff enough to hold peaks. Gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan. Bake until golden, about 28 minutes. Let cool in the pan for 10 minutes. Remove from pan and let cool completely. Drizzle the top of cake with honey and sprinkle with sliced almonds.
