2 corn cobs, stripped of kernels
2 tablespoons water
2/3 cup almond flour
2 tablespoons granulated sugar (see Ann’s Tips)
1/3 cup coconut oil, melted
2 eggs, separated
pinch of cream of tartar
1/2 teaspoon salt
2/3 cups fresh blueberries, or to taste. washed and patted dry
If you like a sweeter cake, sprinkle 1/4 – 1/2 teaspoon raw brown granulated sugar over the each cake just before baking.
To melt coconut oil, stand jar in a bowl of hot water until melted.
Out of season, you can make these with 1 1/2 cups of frozen corn kernels.
To make this into a regular buckle cake, use an 8 inch fixed bottom flan case or low sided cake tin, bottom lined with parchment paper. Bake 30-35 minutes or until a toothpick comes out clean.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.