Harvest Cake

By Roger W.

Harvest Cake (Makes 1-9inch cake, to make a layered cake double the recipe

• 3 cups almond flour

• 1 1/2 tsp baking soda

• 1/2 tsp salt

• 1 1/2 tsp cinnamon

• 1/4 cup ghee (or oil of your choice) if you use ghee make sure it is melted

• 1/4 cup honey

• 1 1/2 tsp pure vanilla extract

• 3 eggs

• 1 cup grated carrot

• 1 cup grated zucchini

• 1 cup chopped apple

Directions

1. Preheat oven to 350F. Grease a 9 inch cake pan (you can use a regular cake pan if you prefer, not the fluted one pictured above).

2. In a bowl combine dry ingredients.

3. In a separate bowl combine wet ingredients.

4. Pour wet mixture into the dry mixture and stir to incorporate.

5. Pour into prepared cake pan and cook in oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Vanilla Cream (makes almost 2 cups)

• 1 cup raw cashews, soaked for three hours, water discarded

• 1/2 cup fresh apple juice

• 2 Medjool dates, pitted

• 1 TBS honey

• 1 vanilla bean, seeds scraped and pod discarded

In a high speed blender combine ingredients until very smooth.

Spread on cake or muffins.

Cake can be stored in an airtight container at room temperature for 4 days or in the fridge for 1 week.