FOOD AS MEDICINE
This mango upside-down cake definitely qualifies as a mindful indulgence and is perfect for a carb cycling day or to serve at a celebratory brunch gathering. Mangos are a great source of antioxidants including carotenoids and zeaxanthin which can promote eye health and protect against macular degeneration. They also provide a hefty punch of Vitamin A and C to support immune function. The base of this cake uses almond flour, pasture-raised eggs and coconut oil as dense sources of healthy fat to balance out the carbs found in the mango and raw local honey used as a sweetener.
INGREDIENTS
2 large or 3 small mangos, sliced into 1/2 inch slices
2 cups almond flour
1 tsp baking soda
1/2 tsp sea salt
1/2 tsp cardamom
4 pasture-raised eggs
1/2 cup raw local honey
6 Tbsp coconut oil, melted
2 tsp vanilla extract
DIRECTIONS
Preheat the oven to 350 F. Grease an 8 inch cake pan with coconut oil. Arrange the mango slices in a decorative pattern starting from the outside of the pan and working inward in a spiral. Combine the almond flour, baking soda, sea salt and cardamom in a medium bowl. In a separate bowl, whisk together the eggs, honey, coconut oil and vanilla. Add the dry ingredients to the wet and stir to combine. Pour the batter over the mango slices. Bake for 35-40 minutes until a toopthpick or knife inserted into the center of the cake comes out clean. Let cool for 15-20 minutes, then carefully flip onto a plate to serve. Cut into slices and if desired serve with whipped heavy cream or vanilla ice cream to make this super decadent!
Makes about 10 servings
Nutrition per serving: 241 Calories, 14g Fat, 28g Carbs, 5g Protein, 2g Fiber
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