@ninabucksner: Yes, I did make this 3x in one week LOL Ingredients: * 2 cups blanched almond flour * 1/4 cup tapioca flour * 1/2 tsp baking soda * 1/4 tsp sea salt * 2 large eggs, room temp * 1/3 cup olive oil (or avocado oil) * 1/3 cup maple syrup (or raw honey) * 1/4 cup unsweetened applesauce * 1 ½ tsp vanilla extract * 1 tbsp lemon juice * 1 cup fresh or frozen blueberries (if using frozen, don’t thaw) * 1 tsp lemon zest Instructions: 1. Preheat oven to 350°F Line or lightly grease an 8” round or loaf pan with parchment paper 2. In a large bowl, whisk together: almond flour, tapioca flour, baking soda, and salt. 3. In another bowl, whisk eggs, olive oil, maple syrup, applesauce, vanilla, lemon juice, and lemon zest until smooth. 4. Fold the wet ingredients into the dry. Stir until fully combined. 5. Gently fold in the blueberries, being careful not to crush them. 6. Pour batter into prepared pan and smooth the top. 7. Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. 8. Let cool in the pan for 10–15 minutes, then transfer to a rack to cool fully. #antiinflammatory #antiinflammatorydiet #healthyrecipes #antiinflammatoryrecipes #figpartner #glutenfree #dairyfree #glutenfreecakerecipe @Anti Inflammatory App | Fig

Nina B 💘

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Sunday 10 August 2025 16:19:38 GMT