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Clementine Cake (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
4-5 unpeeled Clementines (1 pound total)
1cup + 2 tablespoons sugar
2 1/3 cup ground almonds (almond flour)
1 heaping teaspoon baking powder
Put unpeeled clementines in a pot with cold water to cover. Bring to boil and cook for 2 hours. Drain and when cool cut in half and remove seeds. Put in processor and chop finely. Add eggs, sugar, almond flour and baking powder and mix in processor. Pour into a greased 8" spring form pan (line bottom with parchment). Bake approx 1 hour at 375F. Let cool in pan.
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