Ya. I know it sounds strange. SERIOUSLY strange. BUT, have I ever steered you wrong before? I think not!
My taste tester gobbled this up – scarfed it up. I mean, really. He told me he woke up in the middle of the night ravenous for me.
That sounds pretty good to me. Success? YES! Give it a try – raw, vegan, gluten-free, grain-free, and even Keto if you use a sugar substitute). The best part? Well, the best is that it tastes amazing – but it’s SO good for you and your gut. #guthealth #healthybelly #goodbellydiet
Caraway Apple Kraut Almond Flour Cake
Caraway Apple Kraut Almond Flour Cake (Raw, Vegan, Gluten-Free, Grain-Free)
8.8 oz. Wildcreamery Plant Based Butter Alternative + 2 Tbs.
2 cups fine grain almond flour
¼ tsp. sea salt
10 oz. cinnamon, ginger, and clove spiced apple butter + 2 Tbs.
1 cup Wildbrine Caraway Apple Sauerkraut
1 fresh apple, very thinly sliced
¼ cup Marcona almonds
Warm the Plant Based Butter alternative over low heat, until melted.
Stir in the almond flour and sea salt and mix until smooth.
Stir in the spiced apple butter and Wildbrine Caraway Apple Sauerkraut, until well combined. (For a SMOOTHER cake, process the melted “butter,” almond flour, sea salt, kraut in a high-speed food processer until smooth and creamy).
Line a Bundt cake pan with plastic wrap and transfer the mixture to the pan, pressing down and compressing.
Chill for at least 4 hours.
Invert the cake on a serving tray, removing the plastic wrap.
Meanwhile, over low heat, melt the remaining 2 Tbs. Plant Based Butter Alternative and 2 Tbs. spiced apple butter over low heat, stirring to combine.
Drizzle over the Bundt cake ring and chill again.
Serve with thinly sliced fresh apples and Marcona almonds.
