Bizcocho de limón sin gluten ni azúcar

Ingredientes

• 125 g coconut oil
• 110 g gluten-free baking flour
• 80 g almond flour
• 40 g coconut blossom sugar
• 80 g walnuts
• 25 drops of stevia
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon baking powder (with cream of tartar)
• 2 large eggs
• Juice of 1 lemon
• Pinch of salt

Preparación

1. 1

   Preheat the oven to 150°CIn a large mixing bowl, combine all the dry ingredients well (baking flour, almond flour, coconut blossom sugar, cinnamon, baking powder and salt).Melt the coconut oil separately and add it to the dry ingredients, along with the 2 eggs, stevia, vanilla extract and the lemon juice. Mix the batter well with a hand mixer (approx. 2 minutes).Chop the walnuts finely or leave them a bit chunkier; whatever you prefer. Then fold the walnuts into the batter.Pour or spoon the batter into a rectangular cake tin that you have greased with coconut oil. Put the cake in the oven.Bake for about 60–70 minutes until nicely golden brown. Note that baking time can vary a lot between ovens. Check the cake now and then; it may need more or less time in your oven.Let cool well and only then remove from the loaf tin.Serve on cake plates and cut slices with a bread knife.