GERD Friendly Vegan Persian Love Cake
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Learn more →Ingredients
10 servings
For the cake
- 1 pinch saffron threads
- 2 tbsp boiling water
- 1 ½ cups almond flour
- ½ cup fine semolina
- ¾ cup organic cane sugar
- 1 ½ tsp baking powder
- ½ tsp ground cardamom
- ¼ tsp fine salt
- ½ cup plain dairy free yogurt
- ⅓ cup neutral oil (such as sunflower or light olive oil)
- 2 tbsp rose water
For the glaze
- 1 cup powdered sugar
- 2–3 tbsp rose water
For serving
- 3 tbsp shelled pistachios, roughly chopped
Ingredient noteFatty foods sit in the stomach longer and can bring on reflux. This recipe has only about 1 teaspoon of pistachios per serving, which is likely fine for most people with GERD. If you prefer to always avoid pistachios, please tap it and change its rating to Red.
- 1 tsp dried rose petals (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- 2
Combine the saffron threads and 2 tbsp boiling water in a small bowl and let steep for 5 minutes until the water turns a deep golden-orange.
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