Lemon, Poppy Seed & Coconut Cakes

PREP 20 MIN
•
COOK  20 MIN

DF

EF

GF

NF

VE

V

Number of servings
2
Ingredients

1⁄8 tbs flaxseed meal

1⁄8 cup (11ml) water warm

1⁄8 cup (41 2⁄3g) coconut yogurt (dairy or other plant-based alternative)

1⁄8 cup (13ml) maple syrup (honey or rice malt syrup)

1⁄8 cup (13 1⁄3g) coconut oil melted, plus extra for greasing

1⁄3 lemon 1/3 cup of juice, plus 2 tsp zest

1⁄4 cup (33 1⁄3g) spelt flour (or gluten free)

1⁄8 cup (7 1⁄2g) desiccated coconut

1⁄8 tbs poppy seeds

1⁄8 tsp arrowroot powder or tapioca

1⁄8 tsp baking powder

1⁄8 tsp bi-carb soda

Methodbased on 12 servings
1

Preheat oven to 160°C/fan 140°C/gas 3 and grease a 12-hole muffin with coconut oil.

2

Whisk flaxseed meal and water in a large bowl and set aside for 5-10 minutes to thicken.

3

In another bowl whisk yogurt, maple syrup, coconut oil, lemon juice and zest, set aside. In a seperate bowl, combine flour, coconut, poppy seeds, arrowroot, baking powder and bi-carb soda and set aside.

4

Once flaxseed mixture has thickened, whisk in the yogurt mixture. Add dry ingredients and mix to combine.

5

Spoon mixture into greased tin and bake for 20-25 minutes until cooked. Cool in tin for 5 minutes. Remove cakes and transfer to a cooling rack.   

Store remaining cakes in an airtight container at room temperature for up to 3 days. Cakes can also be frozen individually for up to 2 months.

Nutritional Informationper serving

Energy (kJ)

834 kJ / 199 cals

Protein

4 g

Fat

12.5 g

Sat. Fat

10.3 g

Carbs

16 g

Sugar

4.9 g

Fiber

2.4 g

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