Nordic Brunch Delight

Allergens

Eggs, Almond, Coconut

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 4 large eggs, separated
• 1/3 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/2 cup blueberries
• 1/2 cup raspberries
• 1 cup heavy cream
• 1 tbsp sugar

Instructions

1. Preheat oven to 350°F (180°C). Grease a 9 inch round cake pan.
2. In a large bowl, whisk together almond flour, coconut flour, cinnamon, salt, and baking soda.
3. In another bowl, beat egg yolks, maple syrup, melted coconut oil, and vanilla extract until smooth. Stir in the dry ingredients until just combined.
4. In a separate bowl, beat egg whites until stiff peaks form. Fold them into the batter gently.
5. Pour the batter into the prepared pan and sprinkle berries on top. Bake for 25 30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
6. In a chilled bowl, whip heavy cream and sugar until firm peaks form.
7. To serve, slice the cake and place each piece on a plate. Top with a generous dollop of whipped cream and enjoy.

Chef’s Insight

This recipe is inspired by traditional Nordic berry desserts, using Paleo-friendly ingredients for a delightful brunch treat.

Notes

This dessert can be prepared gluten-free by ensuring all ingredients used are certified gluten-free.