Although my hubby would string me up for saying this, sometimes I fancy cake that isn’t of the chocolate variety. To him it isn’t a real pudding unless it contains cacao, which is how I know I’ve created something amazing here, because it got his seal of approval. Not only are these paleo lemon blondies free from all the usual (gluten, grains, refined sugar) they are bursting with probiotic goodness.
My family have been eating the paleo way for a few years now, and I mainly use nuts in place of flour. This particular recipe was inspired largely by my biggest baking success so far, which can be found over on my GAPS blog, six ingredient chocolate brownies. The end result here are not too sweet blondies – my ideal dessert. I just don’t know how anyone would want to eat something so sweet it feels your teeth are about to fall out. Using live yoghurt (or kefir cultured milk) is a wonderful way of sneaking extra probiotics into everyone’s diet.
Ingredients for 8 Probiotic Paleo Lemon Blondies
250ml live goats yoghurt
50ml lemon juice
100g cashew nuts
100g pecan nuts
50g coconut flour
Goats butter or oil for greasing
(Icing) 50g softened goats butter
– preheat the oven to 160C and grease a 20cm cake tin or silicone mould
– put the goats butter and honey into a little bowl to allow it to melt while you are preparing the cake
– pour said batter into the greased tin and bake for 30 minutes
– when the cake has cooled down enough to ice, simply whip up the soft butter/honey mix and spread over the top
– store leftovers in the fridge