Gooey Saffron Cake

I love saffron! And saffron means Christmas for me and most Swedes 😊

Today I experimented in the kitchen and made a gooey saffron cake. Yum! 
Why not make it for Lucia on 13th of December, the third of advent. 🌟

Makes 4 portions

  • 200 ml almond flour
  • 3 tsp coconut flour
  • 1 tsp psyllium husk
  • 1.5 tsp baking powder
  • 1 tbsp honey (or you can change to other sweetening that suits you)
  • 100 ml coconut cream (or cream if you eat dairy)
  • 30 g butter/ghee/coconut oil
  • 0.5-1 g saffron


Turn oven on to 175 degrees C (350 F)
Blend all the dry ingredients.

Melt the butter and add all wet ingredients to the dry one. Use processor or a beater to blend thoroughly.

Butter (or use ghee or coconut fat) 4 small oven dishes or one larger.
Place in the oven for 20-25 min.
Let it cool before serving.
Serve with whipped coconut cream (or cream if you eat dairy) and perhaps some raspberries or lingonberries.




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