I am forced to ask myself: is it possible to love peanut butter not wisely and too well? As I find myself sneaking it into a vanilla honey cake, I guess the answer is yes. That, and the fact that I am talking to myself are both cause for concern.
The tastes of peanut butter is not overwhelming in this cake. It is a super moist, light, delicate, and yummy taste. My husband thought it tasted like more.
The cake is pretty darn good if I do say so myself. Thank you Bubbi Sarah. I seem to take after you both in the love of baking, and the tendency to toot my own horn about it. I miss you.
ingredients:
1/4 cup coconut oil
1/2 cup honey
1/4 cup peanut butter
1 1/2 cups hot water
1/4 cup chia seeds
1 tbsp ground vanilla bean
1 tsp sea salt
1 tsp ceylon cinnamon
4 cups almond flour
2 eggs
1/2 tsp baking soda
directions:
preheat the oven to 345
1. combine the honey, peanut butter, coconut oil, and hot water
2. add the chia seeds, vanilla, sea salt, and ceylon cinnamon
3. add the almond flour and the baking soda
4. add the eggs
5. prepare a baking dish by greasing it with coconut oil.
6a. pour the batter into a large rectangular glass baking dish (3 L baking dish)
6b. think of someone you love
7. bake at 345 for 45 minutes
8. store in an airtight container when fully cooled
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