This recipe is adapted from the Carrot Cake recipe in Elana Amsterdam’s Gluten-Free Almond Flour Cookbook. She uses grapeseed oil and agave nectar, while I prefer ghee and honey. These are barely sweet at all and quite moist. Very good spread with cream cheese. The recipe includes baking soda, which is on the list of foods to avoid on the GAPS protocol because it can reduce stomach acid. I’ll play around with the recipe and see if it will work without the baking soda. In the meantime, enjoy these at your own risk and perhaps with a mug of warm broth and kraut juice to make up for the damage.
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|Serving Size: 1 Serving (147g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 249 (62%)|
|Amt Per Serving||% DV|
|Total Fat 27.7g||37 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 96.1mg||30 %|
|Sodium 467.2mg||16 %|
|Potassium 253mg||7 %|
|Total Carbohydrate 27.6g||8 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 22.5g|
|Protein 11.6g||17 %|
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Calories per serving: 402
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