Friday, June 1, 2012

Lemon Sponge Cake

We've been doing the GAPS intro diet for just over two weeks, but of course, we've cheated a little... already dipping into a few regular GAPS foods (honey is the cheat on this one).  This is one of our staples.  Don't let the cake name fool you!  It's a healthy treat for your kids.

And so easy!

Cook 3 cups organic baby carrots until soft.  I measured, but baby carrots are kind of bulky and a little odd to measure, so I counted them too... 36 baby carrots.  This can also be made with cooked summer squash or butternut squash instead of carrots, but carrots are easiest and cheapest.  It takes about 45 minutes to get them soft, so do this step ahead, and double it.  You'll want to make it again tomorrow!

Add the cooked carrots to your blender.

Then add:

1 cup of almond flour or meal (almond meal is cheapest at Trader Joes. You can also use ground walnuts.)

10 eggs (preferably from pastured, happy chickens, with golden yolks)

1 teaspoon baking soda

1/2 teaspoon sea salt

5 packets True Lemon or Lime (or the zest of a lemon, especially if want to avoid the teeny tiny bit of soy in the True Lemon)

1/2 cup honey

Liquify for about 20 seconds, then pour into a buttered 12 X 8 casserole.  Bake at 325 F for 30 minutes.