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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2/3 cup(s) fresh medjool dates pitted |
1/2 cup(s) coconut oil |
2 tablespoon(s) honey |
1 tablespoon(s) vanilla extract |
2 1/2 cup(s) almond flour |
1 cup(s) tapioca flour |
3 tablespoon(s) arrowroot powder |
1 teaspoon(s) baking soda |
1/4 teaspoon(s) cream of tartar |
1/4 teaspoon(s) sea salt |
3 egg whites |
1/3 cup(s) chopped walnuts |
6 tablespoon(s) palm shortening |
3 tablespoon(s) unrefined granulated sugar |
1/2 cup(s) unrefined granulated sugar |
1 tablespoon(s) cinnamon |
Directions:
1. ♥ Puree together dates, oil, honey and vanilla until combined
2. ♥ In a separate bowl, sift dry ingredients together, reserving 1 C almond flour, and stir to evenly distribute
3. ♥ Add dry ingredients to wet and whisk until thick batter is formed (this will be very dry, that’s OK), set aside
4. ♥ Whip egg whites to soft peaks
5. Gently fold egg whites into batter until incorporated
6. ♥ Gently mix in remaining almond flour, 1/4 C at a time, until a very sticky dough forms
7. ♥ In bottom of greased bundt pan, sprinkle in walnuts, 1 1/2 Tbsp palm shortening and 3 Tbsp sugar
8. ♥ With a fork in a shallow bowl, combine sugar and cinnamon
9. ♥ Drop tablespoons of batter into sugar and shake bowl to coat; add “dropped sugared biscuit” into bundt pan
10. ♥ When dough is all in pan, sprinkle top with remaining shortening and sugar
11. Bake at 375 degrees for 30 minutes
12. When done, allow to cool for at least 20 minutes, turn out onto serving platter, enjoy warm
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