The almond and raspberry cake has a melt-in-your-mouth texture and great flavor. Unlike regular cakes made with maida and sugar, this cake is made using almond flour, coconut, pumpkin seeds, sunflower seeds, and honey. Your body will thank you! Almonds are packed with protein, fiber, healthy fats, magnesium and vitamin E.
It lowers blood sugar, lowers blood pressure and controls cholesterol. The medium-chain triglycerides that make up coconut are quickly converted by the liver from the digestive tract into energy for the body.
They contain many phytochemicals, which are organic compounds that protect our cells from harm. Pumpkin seeds are also rich in antioxidants.
Berries are delicious, but not the kind that diabetics fear. Berries and honey add a nice sweetness to the cake. You can add a little honey if you want it sweeter. This nutritious treat is packed with healthy fats, making it perfect for athletes and weight watchers. Serve anytime as a dessert or snack.
weight loss christmas cake
material
1 cup almonds
1/4 teaspoon salt
1/4 cup coconut oil
3 tablespoons honey
1 teaspoon vanilla essence
1/2 cup grated coconut
1/2 cup pumpkin seeds
1/4 cup badam silver
1/4 cup fresh raspberries
Coconut oil for greasing
Method
1. Cover almonds and soak in enough boiling water for 1 hour. Peel and drain.
2. Mix well with a mixer while adding salt. keep away
3. Using a spatula, mix coconut oil, honey, vanilla extract and 1 tablespoon water in a large bowl.
4. Using a spatula, mix all remaining ingredients thoroughly, including the almond mixture.
5. Pour mixture into a 175 mm (7 inch) diameter aluminum pan greased with coconut oil and smooth with a spatula. Bake in preheated oven at 200 oC (400 oF) for 20 minutes.
6. Remove cake from microwave and serve hot.
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