Blood Orange Almond Cakes

4 large eggs, room temperature

1 tsp. almond extract

6 tbs. maple syrup

¼ cup olive oil

1 tbs. fresh blood orange zest

¼ cup unsweetened almond or oat milk

¼ cup fresh blood orange juice

¾ cup almond flour

½ cup coconut flour

1 tbs. baking powder

Method of Preparation:

Preheat oven to 350 F. Grease and line a 9 x 4 loaf pan with parchment paper or line muffin tins with papers.

In a large mixing bowl, beat the eggs, almond extract, maple syrup, and oil together.

Add the orange zest, almond or oat milk, and juice into the bowl and whisk for about 30 more seconds.

Sift in the almond flour, coconut flour, and baking powder. Whisk together until you get a smooth, homogeneous batter.

Pour the batter into the prepared loaf or muffin pan and smooth out the top with a wet spatula.

Bake loaf pan for 40 minutes or until an inserted toothpick comes out clean from the center. The muffins should be checked with a toothpick after 20 minutes.

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