6 Clementines (peeled)
1/2 cups Maple Syrup
1tsp Baking Powder
2 cups Oat Flour
2 tbsps Rosemary (sprigs, for garnish)
1 tbsp Arrowroot Powder (for garnish, optional)
Place the peeled clementines in a pot and cover with water. Bring the water to a simmer and cook for 1 hour. Drain the water and transfer the clementines to a blender. Blend into a purée and set aside to cool.
Preheat the oven to 375oF (190oC). Line a 9-inch springform cake pan with parchment paper.
In a mixing bowl, whisk together the eggs, clementine purée, maple syrup and baking powder. Gently fold in the oat flour until well combined. Transfer the batter to the pan.
Bake for 25 to 30 minutes, or until golden brown and a toothpick comes out clean. Garnish with rosemary sprigs and a dusting of arrowroot flour. Enjoy!
Leftovers: Refrigerate in an airtight container or food wrap for up to one week. Freeze for up to two months.
Serving size: One serving equals one slice. A 9-inch springform pan yields eight servings
More flavor: Add vanilla extract and/or almond extract.
Additional toppings: Top with ice cream, yogurt, coconut whipped cream or jam.
No oat flour: Use almond flour instead.
Total time: 1 hour 30 minutes
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