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 or oak 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:
2 cups almond flour (or almond meal)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup brown sugar or 1/4 cup coconut palm sugar
2 organic pasture-raised eggs, room temperature
1/4 cup celery pulp
1 teaspoon pure vanilla extract (or 1 teaspoon almond extract)
- In a large bowl whisk the dry ingredients (almond flour, baking powder, baking soda, sugar and salt).
- Add the eggs, almond milk and vanilla and mix until all the ingredients are well-incorporated.
- Pour the mixture into a greased bread pan or glass dish and bake at 350 degrees for about 25 minutes.
- Angela Cohan