The smell of a cake baking in the oven is really lovely and the anticipation builds as the cake is almost cooked. This recipe has a lovely combination of fresh beetroot and pumpkin in a paleo friendly, gluten and dairy free recipe.
Fresh beetroot and pumpkin as shown in the picture. I used one medium sized beetroot. Grate them in the food processor using a fine grating disk or hand grate if you don’t have a food processor.
1/4 cup coconut flour
2 cups almond meal
6 free range eggs
1 teaspoon cinnamon
1 teaspoon bicarbonate soda
1/4 cup organic coconut oil (gently melted)
1/4 cup (generous) raw organic honey (gently melted)
Place all of the ingredients into a bowl and mix well.
Place the mix into a greased and lined loaf dish.
Decorate with pumpkin seeds.
Bake in a pre-heated 180 degree celsius oven until well done. It is quite a heavy cake so will have a very golden brown appearance when cooked. Remove from the baking dish and let cool on a cooling rack. Slice and eat. Freeze any leftovers for the lunch box.