Paleo Sfouf
Indulge in a healthy twist on a Middle Eastern classic with this Paleo Sfouf recipe, a gluten-free and dairy-free delight that's bursting with flavor! Made with almond and coconut flours, this turmeric-infused cake boasts warm, aromatic notes of aniseed and is subtly sweetened with honey. Coconut milk and oil lend richness to the batter, while a sprinkle of pine nuts on top adds a delightful crunch. With just 15 minutes of prep time and a golden bake, this wholesome treat is perfect for gatherings or an afternoon snack. Enjoy a slice of flavorful Paleo-friendly Sfouf paired with your favorite coffee or tea!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Coconut flour
- 1 teaspoon Baking powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Aniseed
- 1.5 cups Coconut milk
- 0.5 cup Honey
- 3 large Eggs
- 0.25 cup Coconut oil
- 0.25 cup Pine nuts
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with coconut oil.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, turmeric, and aniseed. Mix well to ensure even distribution of the turmeric and baking powder.
In a separate bowl, whisk together the coconut milk, honey, and eggs until the mixture is smooth and well-blended.
Add the wet ingredients to the dry ingredients and stir them together until a smooth batter forms. Slowly incorporate the melted coconut oil and mix until fully absorbed.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Sprinkle the pine nuts over the top of the batter, distributing them evenly for garnish and additional flavor.
Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Once cooled, slice the cake and serve. Enjoy your Paleo-friendly Sfouf with a cup of coffee or tea!
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 104 mg | 5% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 20.1 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 349 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
