Almond, Cardamom, and Ginger Teacake

I’m someone who enjoys a little breakfast dessert. If I wake up around 5:45 am and eat breakfast around 8, then by 9:30 it’s treat o’clock. This humble teacake is the ideal mid-morning (or mid-afternoon) desk treat. It’s lightly sweetened with maple syrup, sturdy enough to travel, and a cinch to put together. Plus, it’s a nice reminder for folks like me who are drawn to fancy and frosted things that sometimes simple is best when it comes to sweets. This is me telling myself that not everything needs sprinkles. I guess.



While I can get next-level nerd serious about the challenge of mixing and combining gluten-free flours, I appreciate the ease of baking with just almond flour sometimes. This is a one-bowl, one flour situation–something to whip up for a weekend trip or weekday snacking. I recently got this cardamom butter (for your body, not your bread) from Marble & Milkweed, so I think I especially have cardamom on the brain lately. Starring cardamom paired with crystalized ginger chips and some amped up almond flavor, this little loaf has a lot going for it.

Almond, Cardamom, and Ginger Teacake Recipe Type : Dessert Author: Autumn Giles Prep time: 10 mins Cook time: 50 mins Total time: 1 hour Serves: 8 A gluten-free, grain-free quick bread with crystallized ginger and cardamom made with almond flour. Ingredients 2 cups blanched almond flour

1/2 teaspoon kosher salt

1 teaspoon baking soda

1 teaspoon ground cardamom

1/4 cup liquid coconut oil

1/4 cup maple syrup, at room temperature

3 eggs, at room temperature

1 teaspoon apple cider vinegar

1/2 teaspoon gluten-free almond extract

1/3 cup crystalized ginger chips Instructions Preheat the oven to 350 and grease a 8 x 4.5 inch loaf pan and line it with parchment paper, leaving enough excess parchment to help you pull the loaf out when it is finished baking. In a large bowl, combine the almond flour, salt, baking soda, and cardamom. Whisk together to combine and make a well in the center. Into the well, add the coconut oil, maple syrup, eggs, vinegar, and almond extract. Use a spatula to stir until thoroughly combined and the mixture is smooth. Fold in the ginger chips and pour in the prepared pan. Bake for 45-50 minutes, or until golden golden brown and a toothpick inserted into the center comes out clean. Let cool for 5 minutes in the pan, then use the parchment to lift the loaf out and cool completely on a wire rack before serving. 3.2.1284

Notes: