Moroccan Vegetarian Brunch Delight

Allergens

Tree nuts (almonds)

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 3 tbsp maple syrup
• 2 tbsp almond butter
• 1 tsp cinnamon
• 1/2 tsp cardamom
• Pinch of salt
• 1/4 cup almond milk
• 1/2 cup mixed berries
• 2 tbsp chopped almonds
• 1 tbsp orange zest

Instructions

1. In a large mixing bowl, combine almond flour, coconut flour, maple syrup, almond butter, cinnamon, cardamom, and salt. Mix until well incorporated.
2. Gradually add almond milk to the mixture until it forms a smooth dough.
3. Preheat your oven to 350°F (180°C). Grease a small baking dish or use parchment paper for easy removal.
4. Press the dough evenly into the prepared dish and bake for 20 25 minutes, or until golden brown. Remove from the oven and let cool completely.
5. In a bowl, gently toss the mixed berries with orange zest.
6. To serve, cut the cooled almond coconut cake into two equal portions. Top one half with the mixed berry mixture and the other with chopped almonds.

Chef’s Insight

This dessert showcases the perfect balance of flavors and textures that will leave your guests craving for more.

Notes

This dessert can be easily customized to include different fruits or nuts depending on your preference.