If you haven’t yet heard, Wednesdays are our Guest Blogger Series day! It’s a day where Matt and I get a bit of a mid-week break while getting to share with you some of our favorite online bloggers. And for their hard work, they get the benefit of your readership – we encourage you to please show all of them your support by visiting their blog and social media links at the end of this post!
Since Stacy is on the autoimmune protocol, her options for baked goods are essentially nil. No nuts, no whole eggs, no sweeteners makes for quite the bare pantry. Luckily, our friend Jenni from The Urban Poser has stepped up and provided us with a delicious recipe for mostly autoimmune friendly recipe. This is an amazing feat! One small caveat, Stacy reintroduced pastured egg yolks with no issues after 30 days, so this recipe does contain yolks. It is very common for yolks to be reintroduced successfully, as the problematic part of the egg is mostly in the proteins in the white. If you’re still on your first 30 days, save this recipe! You’ll love it!
Everyone knows that when it comes to cakes and pastries, nobody does it better than the French. So what is their secret? Well aside from their obvious butter obsession, French baking is full of egg yolk based cakes and pastries, and for good reason! They are wonderfully rich, moist and buttery.
I’ve enjoyed French-style baking for years now, but this was my first try with coconut flour, and I have to say, I was NOT disappointed at all! This cake tasted like it was packed with butter (even though I used coconut oil); moist and lightly sweet. I knew immediately that it would be perfectly complimented by tart berries and a splash of cream (I used full fat coconut milk).
It’s a simple to prepare treat that’s nothing short of indulgent in the flavor department. So jump right in and enjoy. You’ll thank me (and the French)!
- 1/4 cup coconut flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 5 egg yolks*
- 3 tablespoons honey (or liquid sweetener of choice)
- 1/4 cup coconut oil
- 2 tablespoons full-fat coconut milk
- 2 teaspoons lemon juice
- 1/4 cup raspberries (I’ve also used blueberries, strawberries & cherries)
- In medium sized bowl, blend together the dry ingredients.
- In another bowl (using a hand mixer), beat the egg yolks till pale and thick (2-3 minutes). Add the honey, oil, milk and lemon juice. Beat till combined. If you want, you can mix those last four ingredients together a head of time, and then add them to the beaten egg yolks)
Note: Because this is such a small amount of batter, I use a small bowl and just one beater attachment in my hand mixer to beat it.
- Now, add the flour mixture to the egg mixture and beat on low till completely combined (again, using a hand mixer). Be sure there are no lumps.
- Fill two small ramekins, each about 3/4 full. Do not overfill or you will have a batter volcano in your oven. I find it best to keep the batter no more than an 1 1/2 inches deep for best texture results.
- Take the raspberries and break them up a bit with your fingers (don’t mash them). Place raspberry pieces (or other berries) evenly on top of the batter in each ramekin, gently pressing them into the batter.
- Bake in a 350 degree over for 20-25 minutes OR until the cake springs back some when touched. Rotate half way through baking if the cakes aren’t browning evenly). It’s OK if the center is still slightly under cooked. Keep an eye on the cakes as every one’s oven bakes differently and sizes of ramekins can vary. All these things can affect the baking time.
- Remove from the oven when done and cool for about 5 minutes. Best served while still warm.
To serve, break apart the top of the cake with a spoon and pour in a little cold, full-fat coconut milk.
*Left over raw egg whites can be stored in a sealed container in the fridge for up to four days. You can also freeze them if you want to store longer. Use them for making meringues, adding volume to baked goods and much more.
Jenni Hulet (aka The Urban Poser), is a yoga teacher, mother and ‘Real Foods’ lover. After suffering the debilitating onset of an autoimmune condition, she started her blog to help manage the overwhelming task of changing everything in her life. Her blog specializes in grain/gluten/dairy & refined sugar free recipes and supports a Paleo-style diet. Jenni’s personal mantra comes from the famous Winston Churchill quote: “The pessimist sees difficulty in every opportunity. The optimist sees the opportunity in every difficulty.” Find Jenni on: Facebook Twitter Pinterest