Solitude is good for the soul. I took a month hiatus from my blog to refocus and spend time with my family and friends. It was a sweet end to my summer but now that fall is truly in the air, it is time to share some new recipes. A dear friend visited me a few weeks ago who suffers from Hashimoto’s, Celiac, and Adrenal Fatigue. She has recently gone off all grains, dairy, eggs, and sugars, as well as night shades, She told me the inflammation dramatically reduced in her body and she feels 90% better. As my joints continue to ache, I decided to try a more Paleo approach for a month. In one month’s time, I have dropped eight pounds, sleep better, feel more energy, and am less achy in my joints. I am certain removing sugar completely from my diet has been a huge contributing factor. You can read about how sugar is toxic to your body here, Removing sugar is never easy, but try it for a month and see if you don’t feel better too.
This almond cake is made from almond flour and sweetened with stevia powder, but you can substitute honey if you prefer. For this past month I have completely removed sugar, honey, and maple syrup, which makes it a little tricky when it comes to baking. But this little Paleo Blackberry Almond Cake is delicious and cooked up just fine without the sugar.
Begin by beating the egg yolks, vanilla, stevia, and baking powder together, then add the almond flour. Then whip the egg whites and gently fold them into the batter.
Add the batter to a prepared spring form pan (I used a small 4″ spring form) and sprinkle the top with fresh blackberries and sliced almonds.
Bake until the Paleo Blackberry Almond Cake turns a light golden brown on top.
I picked up this sweet Blackbird Tea Towel while in Nashville this past weekend. A commemorative piece to remember the fun weekend we had in the Music capital of the world. We visited Pumpkin farms, and the cute little town of Leipers Fork, all celebrating the turning of the season. It was the perfect start to usher in Autumn!