I’ve been experimenting a bit with coconut flour. It sucks up a lot of moisture so one doesn’t need to use much in baking. I modified a recipe I found on www.nourishedkitchen.com and it came out INCREDIBLE. Zero gluten and a ton of fat. So for those of you who can’t tolerate gluten but dairy and eggs are okay, this is a great recipe and extraordinarily simple to make. 

  • 3/4 c coconut flour
  • 1/2 c butter, softened or 1/3 c coconut oil
  • 5 eggs, room temperature
  • 1-2 T honey
  • 1/2 t sea salt
  • 1/4 c ricotta cheese
  • Zest of 1 orange
  • Nectarine or any fresh juicy seasonal fruit, cubed
    Preheat oven to 350. Simply put all ingredients with the exception of the fruit in a stand mixer and mix until smooth. Add in the fruit and mix to just incorporate. I used a loaf pan lined with parchment but I’m sure other baking dishes will work. Bake 30-40 minutes. Seriously, I can’t believe this cake doesn’t have flour and is so rich and yummy.


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