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.
Christmas is an exciting and joyful time for most people, but it also comes with its many stresses and strains.
There are the pressures of finding perfect presents for people, getting everything organised, cooking the fantastic feast (the highlight of the day for me!) and for some of the most health-conscious among us; the fear of letting our health regimes slip.
Managing a Routine
Nowadays we’re bombarded with the notion that we should always be feeling motivated – we should always be wanting to train, work hard, eat healthily. It’s impossible to scroll down a health-related Instagram feed without coming across at least one motivational post. I don’t believe there’s anything wrong with offering motivation and encouragement, but the belief that we should be permanently feeling motivated is wrong. We shouldn’t be made to feel guilty when we have an off-week.