Jan’s SCD Peanut ‘Flat’ Cake
Ingredients
2 cups almond flour
1 cup peanut flour
1 cup chopped peanuts
1/2 cup butter
1/2 cup honey
2-3 eggs, beaten
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup finely grated coconut
Melt butter and honey, stir in the rest of the ingredients adding the flour,
coconut and peanuts last.
Pour and spread out in a [well greased] wide shallow pan. [Poured dough should
not be thicker than 1/2 inch]
Bake at around 160 C [320 F] for about an hour or until the cake just starts to
get brown at the edges.
Switch off oven and let the cake crisp further in the dying heat of the oven.
[The only problem is that it gets eaten so fast that very soon there is none
left. 
Jan]
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