Blueberry + Almond Cake !

How do you go to France and not eat the patisseries?

You tell me.

It's not that I was pressed up against the store windows with drool dripping off my chin, and no one force fed me.  I just suddenly became aware, like waking from a dream, of a plate, a cake and a fork in my hand.  Seriously, how does that happen?

You may wonder why I even mention it here, but when you've not eaten refined sugar and gluten for a few have to wonder?

Even though French patisseries are no longer my treat of choice, I ate every forkful with utter love and not a single ounce of guilt attached.

Yes, I did suffer later.

Now if this gluten and refined sugar free bad boy had been placed in front of me, this little lady would be typing this post from heaven....



Upside Down Blueberry and Almond Cakes


makes 8 mini cakes


2 1/2 cups almond flour | pinch of sea salt | 1/2 tsp baking soda (or 1 tsp baking powder) | 2 tsp ground cinnamon | good grating of fresh nutmeg | 3 organic eggs | 1/2 cup melted butter (ghee or oil of your choice) | 1/2 cup rice malt syrup (or raw honey) 


For the berries | 1 cup of fresh or frozen blueberries (I used frozen organic wild blueberries) | zest of an orange | 1/4 cup rice malt syrup (or raw honey)


  1. Preheat oven to 180 degrees (350F) and grease a muffin tray.  
  2. Combine all dry ingredients in one bowl, and in a separate bowl combine eggs, butter and rice malt syrup.  
  3. Combine the wet and dry ingredients and set aside.  
  4. Toss your berries with the zest and syrup and spoon into the bottom of each muffin cup, in a single layer.  Top with the batter and spread evenly.  
  5. Bake for approximately 25 minutes, or until tops are golden brown and fully cooked.  Allow to cool before removing.  
  6. Serve with a good dollop of thick cream or creme fraiche.