Happy Wednesday! Cheers to being half way though the week and that much closer to the weekend. How’s your week going so far?
I had planned to share a day in eats today, but had a pretty busy day yesterday, and I was feeling pretty meh in general (nothing wrong, just not my best day), so I ended up spacing and forgetting to photograph half of what I ate.
Instead I am sharing with you a little recipe that was the result of things not quite going as planned, my grain free nutty blueberry cake.
Or as I was affectionately referring it earlier in the week, “fail cake.” This recipe was supposed to be a homemade version of my beloved blueberry Rx Bars, but ended up as this delicious little sweet treat. It is naturally sweetened with dates, has a little bit of tartness from the blueberries, and with 7 grams of protein and 7.5 grams of fiber per serving, a little staying power.
Grain Free Nutty Blueberry Cake
Makes 8 generous servings
- 16 pitted dates
- 1/2 cup raw almonds
- 1/3 cup raw cashews
- 1/3 cup dried, unsweetened blueberries (I used dried because I was planning a bar, I think fresh or frozen would work great here as well)
- 1 cup liquid egg whites
- pinch of salt
Directions: Pre-heat oven to 350. Lightly spray an 8 x 8 baking pan. Combine dates, nuts, about half of the blueberries and pinch of salt in a food processor. Blend until the mixture forms a paste and starts to ball up, this may take a minute or two.
Slowly add in the egg whites to the date/nut mixture. I found this worked best adding slowly (so it doesn’t splash) in the food processor, it could also be done with a mixer though. Once mixed, pour into the prepared baking pan and sprinkle on the remaining blueberries.
Bake for approximately 25 minutes, until fully set and starting brown.
This was especially delicious warm, so I would suggest having a piece when it is fresh. Leftovers can be refrigerated to enjoy over a few days.
Have you had any cooking/recipe fails that ended up being delicious?
Hope you have a great day!