Gluten-free lemon cake

4

Easy

40min

The traditional cake, the one we ate when we were children, was the one with a striped lemon flavor. This dessert or snack is perfect to finish a heavy meal, with a coffee, or invite the little ones to have a snack with their friends. It is a simple recipe, in which you will not spend more than 40 minutes of preparation and, in addition, the result will be spongy and tasty. This recipe is also tailored to our times: we encourage you to use buckwheat, instead of traditional white wheat. In this way, in addition to a delicious recipe, you will have a very nutritious, energetic and gluten-free dish, since this pseudocereal contains a lot of fiber, minerals, vegetable proteins and vitamins, making it also ideal for people who follow a vegetarian diet. Another reason why this recipe is perfect for everyone is because buckwheat can be eaten by diners who are intolerant to gluten or who have a certain sensitivity to this allergen. And although it is called ''wheat'', this component is not a grain, but rather an ideal seed to replace in recipes that include white wheat, not suitable for celiacs.

INGREDIENTS

• 60gr buckwheat flakes or flour
• 185g almond flour
• 5 tablespoons of coconut oil
• 4 tablespoons of honey
• 5 Eggs
• 1 small spoonful of cinnamon
• 1 lemon
• 1 tablespoon panela

PREPARATION TIME: 10 minutes + 30 minutes in the oven 1. Melt the coconut oil for a few seconds in the microwave 2. If you have flakes instead of flour, grind them to get flour 3. In a bowl, mix the almond flour, buckwheat and cinnamon.

4. We add the oil and honey

5. We mix 6. Lemon zest and juice 7. We mix

8. Add the already beaten eggs.

9. Pour the mixture into a small mold. Don't forget to grease with coconut oil

10. Finally, sprinkle the panela over the cake mixture and place it in the oven previously preheated to 180ºC for approximately 30 minutes.