I think there is a tendency for people (and by people I mean myself) to think of mango as THE summer fruit. This has pros and cons. Cons: All other summer fruits are wiped from the brain. Pros: said summer fruits are an excellent surprise when they pop up after you’ve essentially forgotten about their existence. Nectarines, I’m talking to you.
I have to say, I am pretty impressed with myself on this one. The subtle hint of coconut pairs with the sweet and tangy nectarine in a way that surpassed my expectations. Plus, its gluten free and refined sugar free, with a hit of protein courtesy of the Bare Whey. Bam.
- 1 cup almond meal
- 1 cup millet flour
- 3 tablespoons Bare Blends Bare Whey
- ½ cup yoghurt
- ½ cup coconut milk
- ½ cup coconut chips
- 3 nectarines
- 1 egg
- 3 tablespoons coconut oil, melted
- 3 tablespoons maple syrup
- ½ teaspoon vanilla extract
- 2 teaspoons baking powder
- 2 teaspoons apple cider vinegar
- Preheat the oven to 180 degrees Celsius.
- In a large bowl, combine the almond meal and millet flour with the Bare Whey, and mix well. Add the yoghurt, coconut milk, egg, coconut oil, maple syrup and vanilla extract, and mix until a batter is formed.
- Take two of the nectarines, remove the pip, and chop them roughly. Add these to the mixture. Slice the remaining nectarine and set aside.
- Add the coconut chips and mix through the batter.
- Finally, add the baking powder and apple cider vinegar, and enjoy their fizziness for a minute. Mix them through, and then leave the mixture to stand while you grease your cake tin. I used a springform.
- Hopefully when you return, your mixture should be slightly aerated and fluffier looking. Pop your remaining nectarine slices on top in a decorative pattern of your choosing and bam! Into the oven.
- Remove the cake from the oven after around 35-40 minutes, giving it about 2 minutes under the grill if you would like some colour on the top. Serve with yoghurt or whipped coconut cream. Yum!