Gluten-Free, Vegan, Serves 8
- ½ cup Full Fat Coconut Milk
- 1 cup Coconut Flour
- ⅓ cup Vegan Greek Yogurt
- 1 ½ Tbsp Coconut Oil Raw melted
- ½ cup Almond Flour
- 1 tsp Baking Powder
- ¾ tsp Sea Salt
- ¼ tsp Baking Soda
- ¾ cup Kumquat pureed
- ½ cup Coconut Sugar
- ¼ cup Macadamia nuts chopped
Directions:
Preheat the oven to 350 degrees F. Combine oil, milk, and yogurt in a large bowl. Meanwhile, combine all dry ingredients (except the nuts). Mix well and slowly incorporate the dry ingredients into the wet. Gently fold in the kumquat puree and nuts. Pour the batter into a non-stick pan and bake for 45 minutes or until a toothpick comes out clean at 350 degrees F. Let cool for 5 minutes in the pan before transferring to a wire rack to cool completely.