1.5 cups almond flour
1/2 cup tapioca flour
1 tsp baking soda
1/2 tsp salt
1/2 cup coconut oil, melted
1 TBSP vanilla
2 cups fresh raspberries
1/4 cup honey and a dash of salt
Preheat oven to 325 degrees. Grease an 11×7 or 9×13 pan with coconut oil.
Combine dry ingredients in large bowl. In a separate bowl, whisk together melted coconut oil, eggs, vanilla and 3/4 cup honey.
Add to dry ingredients and thoroughly combine. Pour into greased pan. Meanwhile, add raspberries, 1/4 cup honey and salt to a medium saucepan.
Heat over medium heat and mash with a potato masher (or a fork) until heated through and nicely mashed.
Spoon globs of raspberry mixture onto cake batter. Swirl in an “S” motion with butter knife. Bake in oven for 25-30 minutes, until toothpick inserted in middle comes out clean.
Watch carefully the last 5 minutes or so to make sure it doesn’t burn.
If it’s getting too brown, turn down the heat a bit. Remove from oven and enjoy while warm.