Sun-Kissed Turkish Brunch Sweet

Allergens

Nuts (almonds, walnuts), Berries (raspberries)

Ingredients

• 1. 2 cups almond flour 2. 1/4 cup coconut oil, melted 3. 1/4 cup honey 4. 1 tsp vanilla extract 5. 1/2 tsp cinnamon 6. 1 pinch salt 7. 1 1/2 cups raspberries 8. 1/2 cup walnuts, chopped 9. Optional: Whipped coconut cream for serving

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine almond flour, melted coconut oil, honey, vanilla extract, cinnamon, and salt. Mix well.
3. Gently fold in raspberries and walnuts until evenly distributed.
4. Transfer the mixture into a greased 9 inch round cake pan and press down to form an even layer.
5. Bake for 25 minutes or until the edges are golden brown.
6. Allow the dessert to cool before slicing into wedges.

Chef’s Insight

The balance between the nutty almond flour, tangy raspberries, and crunchy walnuts creates a delightful symphony of textures and flavors.

Notes

For a sweeter version, increase honey to 1/2 cup.