Gluten-free Celery Bread (Cake)

Celery Bread (Cake)

The women in my family suffer from migraine headaches. I was inspired by Anthony William (Medical Medium) to drink celery juice before breakfast to prevent migraines. It certainly beats taking medication.

I had leftover pulp from celery juice and decided to create a gluten-free cake using almond flour. I used chocolate hemp milk to sweeten the cake. You can substitute almond milk in this recipe.

You can omit the sugar and make celery bread instead.
For a sugar-free recipe, substitute coconut cream and omit the sugar.

My friends asked me to share this recipe:

Ingredients:

2 cups almond flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup almond milk or coconut cream (I used chocolate hemp milk)

2 organic pasture-raised eggs

1/4 cup celery pulp

1 teaspoon pure vanilla extract

1 teaspoon almond extract

Directions:

  1.  In a large bowl whisk the dry ingredients (almond flour, baking powder, baking soda, sugar and salt).
  2.  Add the eggs, almond milk and vanilla and mix until all the ingredients are well-incorporated.
  3.  Pour the mixture into a greased bread pan or glass dish and bake at 350 degrees for about 25 minutes.

Advertisements

One thought on “Gluten-free Celery Bread (Cake)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s