tangelo & almond loaf recipe | Jessica Cox

Ingredients

• 1 cup sorghum flour (or wholegrain spelt if wheat tolerant)
• 1 cup almond meal (freshly ground almonds is great if you can)
• 1/2 cup quinoa flakes (or oats if gluten tolerant)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 2 teaspoons ginger powder
• 2 teaspoons cinnamon
• 1/3 cup flaxseed (linseed) meal
• 1 cup grated raw cauliflower (or blended in high speed blender)
• 2/3 cup olive oil
• 1 cup tangelo juice (freshly squeezed)
• 1/4 cup honey
• 1/2 tangelo, sliced thinly for topping