It's been a very long time since we've posted here for a lot of reasons. One, we went on vacation to California, which was lovely but took up a good portion of the last month between preparation, trip, and recovery. Second, it's been hectic and crazy dealing with a lot of other non-food-related stuff and we haven't had much time to write. Third, we've been trying to figure out what the best use of our writing time is for this blog versus other outlets and review sites and the like. Not saying we've figured it out, but for sure, one thing this is good for is accountability with respect to the 52 week cooking challenge. I definitely need that because I am so, so, so behind (as in, I still have challenges to do that were from weeks before vacation).
Anyway, the Week 34 challenge was batter, something I don't make very much of and am trying to actively make less of at home for various health reasons. I had already planned something with batter for the Week 36 challenge (post coming soon), so the idea of doing two challenges with batter wasn't really that enticing to me. At the time of these challenges, A was making almond cake almost every week or every other week, so that seemed appropriate for the batter challenge. A simple batter of almond flour, eggs, sugar, cinnamon, and lemon zest, and it turns into this magnificent cake that is gluten-free, dairy-free, and delicious. Best use of batter in our household this year, so good enough for me for Week 34.
