One of the young Elders we have here at the moment (male missionary) is a Coeliac. He's from Sweden and I don't think he has long left on his mission. We had them for tea last weekend and I baked him a special Gluten Free Almond, Coconut and Vanilla Cake for dessert. The whole meal was gluten free of course. Gluten free sausages with a gluten free onion gravy, mash, vegetables, salad and this cake, with some tinned fruit and cream. It went down a real treat!
I couldn't really have any of the cake as it is quite high in sugar . . . and fat for that matter, lotsa lotsa butter. But I did taste a very tiny sliver of it, just to make sure it was okay, and it was. In fact it was moreishly okay!
Dense and buttery with lovely almond and vanilla flavours . . . and that special touch of coconut as well . . .
The little sliver I tasted was soooooo good! I would have loved to have more, but I must behave. Raspberries would have gone very well with this but we had tinned sliced peaches in juice instead . . . and some cream for Todd and the lads.
I just had the peaches and was grateful for them . . . with a dollop of plain Greek Yogurt. I love Greek Yogurt. In any case all of the men really enjoyed this. I love that I was able to bake something for Elder Nilson that he could enjoy with abandon. That made me very happy, and him happy too! It was such a simple thing to do, but very much appreciated.
*Flourless Almond, Coconut and Vanilla Cake*Serves 8 to 10
180g ground almonds (2 1/4 cups)60g dessicated coconut, unsweetened (2/3 cup)
Cook the cake in the tin on a wire rack.