If you are looking for something sweet and satisfying to have with your coffee or tea look no further. On Friday two weeks ago I felt like making a cake for the weekend but I was tired of my old gluten free recipes. When I opened my pantry and looked for inspiration the Goji berries caught my attention. I usually love to add nuts to my cake recipes, but this time I wanted a more light and airy texture. To compliment the sweet and tangy flavor of the berries I added lemon and coconut oil/cream. Coconut cream adds more moisture than the oil, but they both work well in this recipe. From this recipe you can make either muffins or a cake loaf – see below the different baking time.
Yields 6 muffins or 1 cake loaf
Preparation time: 20 minutes
Baking time: 35 minutes (muffins) or 60 minutes (cake loaf)
2 cups almond flour
2/3 cup xylitol or sugar
½ cup goji berries
½ cup boiling water
3 tbsp melted coconut oil or coconut cream
1 lemon – for zest and juice
1 tbsp vanilla extract
1 tsp baking powder
In a bowl mix together almond flour, xylitol/sugar, baking powder, and lemon zest.
In a small bowl soak the berries with boiling water and juice from ½ of the lemon for 10 minutes.
Drain the lemony water from the berries and mix the berries with the dry ingredients.
Add eggs and vanilla extract and mix.
Add coconut oil/cream and mix.
Place in a well-greased muffin pan or loaf pan
Bake at 300F/150C
35 minutes for muffins
60 minutes hour for a loaf