You may have noticed I'm not all that great at blogging in time with a "food holidays" calendar. I think it's wonderful when blogs do... but as I was telling a friend the other day, my life isn't really conducive to an "editorial calendar" for this space at this time. I cook, take a photo, post the recipe.... sorta as the mood strikes & as time allows.
But every now and again I see a food holiday that strikes my fancy and want to give it a nod. Apparently today is Almond Day... so I'm bringing back around one of my more popular dessert recipes for your enjoyment. I figure Almond Day needs a little love... everybody wants to post for Chocolate Cupcake Day or Mac n Cheese Day, but Almond Day? You know what I mean?
I also wanted to share it because I don't think people realize how well nut meals - especially almond - work in desserts. They're over the top nutritous and provide a nice protein boost, in dessert dishes that frankly aren't known for being protein-packed. If you've never tried them, you must.
This is the original post. Or if you don't want to make the jump, the recipe is listed below. Hope you will give it a try. Happy Almond Day!
Banana Nut Torte
- 1 1/2 cups almond flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 2 eggs
- 1/2 tsp vanilla extract
- 1/4 cup coconut oil
- 1/4 cup honey + 1 tablespoon honey
- 1 cup walnuts
- 1 banana, sliced
- Garnish: Homemade Ice Milk and fresh cherries (optional)
Preheat oven to 350F.
Combine first 3 ingredients in a bowl. Combine eggs, vanilla, oil and 1/4 cup honey in a seperate bowl. Stir wet ingredients into dry ingredients until moistened.
Spray bottom of a springform pan with cooking spray. Sprinkle with walnuts and top with banana slices; drizzle with remaining 1 tablespoon of honey.
Spoon batter on top of walnuts and smooth to sides. Cook for 15 - 20 minutes or until golden brown and a wooden pick inserted near center comes out clean. Let cool. Unhinge springform pan and invert onto plate to serve. Garnish, if desired.