These moist bars are easy to make and snack on anytime of the day. They don't have that cloying sugary taste that feel like your teeth need some gargling after, and they're not too crumby either (yes, I mean crumby; it's a seldom-used description for "full of crumbs" versus crumbly, which means easily breaking into small fragments, similar to a person's fragile ego ;-) ).
If you're allergic to nuts, you can skip the walnuts, although the nuts are important -- at least for my own personal taste -- to balance out the moist softness of the cake and give it some texture. You can try to replace walnuts with shredded carrots, so there you have it, an eggy carrot cake that tastes a bit like sweetbread. If you ask me, I still prefer the walnut version.
Baking time: 25 minutes
3 large eggs or 4 medium eggs
1.5 cups of almond flour
1/2 cup whole milk
1 tablespoon butter
1/2 tsp baking powder
1/2 tsp baking soda
1/2 teaspoon salt
1/2 cup sugar (I use coco sugar)
1 cup walnuts or other nuts or fruit combinations
1 teaspoon cinnamon, nutmeg or a combination
1 teaspoon vanilla essence
1. Butter the bottom of a square or rectangular baking pan. Place empty baking pan inside oven to heat up for 10 minutes at 210 degrees Celsius. Combine flour, baking powder, baking soda and salt together in a bowl, followed by melted butter, milk, then crack the eggs one by one into the mix, slowly whisking all the ingredients together to form a batter. Sprinkle nuts in. Once batter is smooth, pour into baking pan.
2. Bake in oven for 20 to 25 minutes. Let cake cool for 10 minutes, then cut into squares.