2/3 C fresh medjool dates, pureed 1/2 C coconut oil

2 Tbsp honey 1 Tbsp vanilla

2 1/2 C (divided) almond flour 1 C tapioca flour

3 Tbsp arrowroot powder 1 tsp baking soda

1/4 tsp cream of tartar 1/4 tsp salt

3 egg whites

1/3 C chopped walnuts 6 Tbsp (divided) palm shortening or butter

3 Tbsp (divided) unrefined granulated sugar 

1/2 C unrefined granulated sugar

1 T cinnamon



Puree together dates, oil, honey and vanilla until combined

In a separate bowl, sift dry ingredients together, reserving 1 C almond flour, and stir to evenly distribute

Add dry ingredients to wet and whisk until thick batter is formed (this will be very dry, that’s OK), set aside

Whip egg whites to soft peaks

Gently fold egg whites into batter until incorporated

Gently mix in remaining almond flour, 1/4 C at a time, until a very sticky dough forms

In bottom of greased bundt pan, sprinkle in walnuts, 1 1/2 Tbsp palm shortening and 3 Tbsp sugar

With a fork in a shallow bowl, combine sugar and cinnamon

Drop tablespoons of batter into sugar and shake bowl to coat; add “dropped sugared biscuit” into bundt pan

When dough is all in pan, sprinkle top with remaining shortening and sugar

Bake at 375 degrees for 30 minutes

When done, allow to cool for at least 20 minutes, turn out onto serving platter, enjoy warm