Today I am sharing my recipe for mini pound cakes (grain, gluten and nut free) topped with peaches, blackberries and freshly whipped cream over on Rubies and Radishes.  Thank you Arsy for letting me share one of my favorite desserts from my ebook A Backyard Summer: Grain, Gluten and Refined Sugar Free Recipes for Summer Entertaining.  To me, the best way to enjoy a meal is with family and friends, gathered around tables of all shapes and sizes, passing, sharing and laughing.  I was inspired to create simple recipes, for all to enjoy, from a gluten, grain and refined sugar free perspective.  Recipes that taste great and leave you satisfied.  Recipes that are healthy, without feeling restricted or limited, and truly delicious.

Summertime foods have always been my favorite—maybe its the smell of the BBQ, the color and sweetness of bright red strawberries, or the way food somehow seems to taste better after a long swim in the ocean.  Summer is the perfect opportunity to soak up the sunshine, sip on a refreshing drink and enjoy the cooking process, sharing in food and laughter with friends and family.

A Backyard Summer celebrates life at the table with simple grain free and paleo recipes designed to be passed and shared. Each recipe comes with an entertaining tip so that you can focus on the people who come to gather at your table rather than stressing about the menu.

A Backyard Summer recipe ebook

So now on to the dessert!  Growing up, in the summer my mom always made the best poundcake  served with fluffy cream and berries.  I wanted to recreate this classic dessert using grain and refined sugar free ingredients.  Hints of orange and honey provide these dense cakes with extra sweetness and moisture.  Baking with coconut flour results in a denser cake, but once you garnish with whipped cream or coconut cream and fresh fruit, the presentation and taste is delicious with every bite! Enjoy!

Head over to Rubies and Radishes for the recipe!