Cinnamon & Pecan Tea Cake | Paleo | Gluten-free | The JOYful Table
This is a moist almond-vanilla tea cake that's sprinkled with a cinnamon and pecan strudel-like topping.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at susanjoyfultable.com.
Ingredients
- 2 1/2 cups almond meal/flour, (from blanched amonds)
- 1/4 cup arrowroot flour, or tapioca
- 1/2 tsp baking soda (bicarb)
- 1/4 tsp sea salt
- 1/4 cup (60gm) soft ghee, or melted grass-fed butter
- 1/2 cup honey (unprocessed)
- 3 lge egg(s)
- 1 tsp vanilla extract (organic)
- TOPPING:
- 1/4 cup (60gm) ghee, melted
- 3 Tbsp coconut sugar (organic)
- 1/2 cup chopped pecans
- 1 Tbsp cinnamon
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