Last day of detox!
First thing tomorrow morning: going to my favorite bakery to get a piping hot soy mocha!
Thanks my lovely friends for the supply of yummy food. The chocolate and salami are patiently waiting for us to eat them!
Meanwhile, the last couple days we were munching on this gluten-free and vegan lemon currant coffee cake.
This coffee cake has light lemon flavor and lots of plump currants.
3 cup almond flour
1 tsp baking soda
1 tsp salt
2 tsp grated lemon zest, be sure to take as little white part of the skin as possible
1/4 cup agave
1/4 cup olive oil
6 tbsp milled flax seed
1 cup + 1 tbsp water
1 tbsp lemon juice
1 cup currants
Preheat oven at 350F.
Grease an 8-inch square pan with olive oil.
In a large bowl, mix almond flour, salt, baking soda, lemon zest, flax seed meal and currants together well.
Whisk agave, oil, lemon juice and water in another bowl.
Add wet ingredients into dry. Mix very well.
Pour batter into baking pan.
Bake for 40 mins.
Remove from oven and let cool completely before serving.