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Preheat the oven to 350F and line a 9″ springform pan with parchment paper.
In a small bowl, combine the flaxseed with the water and let it sit for 5-10 minutes.
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.
Whisk together the almond meal, oat flour, coconut sugar, baking powder, and baking soda in a medium bowl.
When ready, add in the flaxseed eggs, steeped dairy free milk, and vanilla extract to the dry ingredients, and mix until thoroughly combined.
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.
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.
Let cool for 15 minutes before slicing.