Day number two on our no Salicylate Diet leads me to create a snack cake that excludes grains, sugars, casein and fruit. I tried baking collard greens and passing them off as a snack food, but the D-Man wasn’t buying it. Thankfully, our golden retriever found them to be tasty.
Back to the kitchen to develop something to tantalize a 7 year olds taste buds. I came up with the following recipe which is based on a breakfast bar developed by Elana Amsterdam. Elana’s contains fruit, but since we are on a fruit hiatus I opted to use extra seeds and nuts. *** NOTE *** I soak my seeds and nuts to make them easier to digest.
1 Cup blanched almond flour
¼ Cup tapioca flour
¼ teaspoon baking soda (I used a scant ½ teaspoon since the humidity was high)
¼ teaspoon sea salt
¼ Cup melted virgin coconut oil
1 Large pastured egg, whipped
¼ Cup raw honey
2 teaspoons vanilla extract
¼ teaspoon ground organic cinnamon
A scant ¼ teaspoon ground organic ginger
Dash of ground organic cloves
½ Cup unsweetened shredded coconut
¼ – ½ Cup finely chopped pecans
¼ – ½ Cup sunflower seeds
¼ – ½ Cup pumpkin seeds
¼ – ½ Cup almond slivers or slices
Preheat oven to 350 degrees
Grease an 8×8 glass pan with coconut oil
Mix almond flour, tapioca flour, baking soda, spices and sea salt in a small bowl and combine.
In a medium sized bowl whip egg. Add melted coconut oil, honey, vanilla extract and mix to combine.
Add dry ingredients to wet ingredients and stir to combine.
Add nuts and seeds and stir well to incorporate into the batter.
Place mixture into the greased 8×8 pan and using wet hands pat dough down evenly.
Bake for 20 minutes or until browned and edges begin to pull away from the sides of the pan. Cool in pan and cut into squares to serve.
The consistency is very cake like, albeit a bit crumbly. High in protein, this would be a great option for breakfast or for an after school snack.