Lemon and Almond Cake
Serves approx. 10 ~ Wheat-free and grain-free
I used to absolutely love Lemon Drizzle cake, and this zingy, light and moist cake is the healthier alternative that I came up with to satisfy my cravings. The lemon and almond cake is made with coconut sugar, an unrefined form of sugar that is much higher in nutrients, such as magnesium, zinc and iron, than regular sugar. I’ve also used ground almonds instead of flour, which gives it a texture similar to that of polenta, but is completely grain and gluten-free.
I love to serve it with this a sweet lemon-infused yoghurt and fresh raspberries.
A couple of my Autumn inspired recipes are featured in this month’s Gluten-Free Heaven Magazine, on sale now in the UK.
This issue has a special focus on Autumn comfort food, with plenty of warming recipes to sooth the soul.
Pick up your copy at Asda, Morrisons, Sainsbury’s, Tesco, Tesco Extra, Waitrose, M&S, WHSmith, and head to the Pumpkin inspired recipe section on pages 59 and 102.
For more Balanced Being recipes, pick up your copy of the Balanced Being Cookbook available from the Amazon links below.
U.S Amazon ~ UK Amazon ~ French Amazon ~ Italian Amazon ~ Australian Amazon
September saw the launch of the first Bodylicious Healthy Eating Weekend Retreat in the heart of the Cotswolds. Headed by Naomi Harris, Spoon My Curves is a compilation of everything Naomi has learned on her own health journey.
After overcoming thyroid cancer, which took having her thyroid removed, Naomi went on a mission to overhaul her life in the pursuit of optimal health – starting with nutrition. After wiping all dairy, sugar, gluten and frozen fish fingers from the diets of the entire family, she quickly came to realise that the mental toll of maintaining such a stringent regime was outweighing the benefits of such a clean diet. This was when she came to find the beauty and necessity of the seemingly elusive concept the whole wellness industry is touting right now: balance.