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.