½ cup butter, softened
1 ½ cups Cassava Flour
1 cup brown rice flour
1 ½ tsp baking soda
1 ½ cups almond milk
3 droppers full of NuNaturals Pure Liquid Lemon NuStevia
Preheat oven to 325ºF.
Lightly grease a bundt pan.
Mix the softened butter and Stevia Baking blend until fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the dry ingredients and almond milk alternately, a little at a time.
Add the Lemon NuStevia and beat well.
Pour into the prepared pan.
Bake 45 to 50 minutes.
Test with a toothpick after 40 minutes and again at 45 and 50.
Do not overcook.
Allow to cool about one hour and invert onto a cake plate.
Glaze if desired. (Not recommended for diabetics)
1 1/2 cups coconut palm sugar
¼ cup melted butter or non-soy butter substitute.
2 to 4 tbs fresh lemon juice.
Beat the butter and sugar together and add the lemon 1 tbs at a time until “spreadable”