Step 1

Preheat the oven to 350F and line a 9″ springform pan with parchment paper.

Step 2

In a small bowl, combine the flaxseed with the water and let it sit for 5-10 minutes.

Step 3

In a microwave safe bowl, heat the oat or dairy free milk for 1 minute or until boiling. Add in the Yogi® Sweet Clementine Stress Support tea Sachet, and let it steep while you prepare the dry ingredients.

Step 4

Whisk together the almond meal, oat flour, coconut sugar, baking powder, and baking soda in a medium bowl.

Step 5

When ready, add in the flaxseed eggs, steeped dairy free milk, and vanilla extract to the dry ingredients, and mix until thoroughly combined.

Step 6

The batter should be thick so it won’t really pour. Spoon the batter into the middle of the springform pan and spread out so that it touches the edges.

Step 7

Sprinkle the slivered almonds on top of the batter, and place the almond cake into the oven to bake for 35-42 minutes, or until the toothpick comes out clean.

Step 8

Let cool for 15 minutes before slicing.