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Lemon, Poppy Seed & Coconut Cakes

PREP 20 MIN
COOK  20 MIN

DF

EF

GF

NF

VE

V

Number of servings
2
Ingredients

18 tbs flaxseed meal

18 cup (11ml) water warm

18 cup (41 23g) coconut yogurt (dairy or other plant-based alternative)

18 cup (13ml) maple syrup (honey or rice malt syrup)

18 cup (13 13g) coconut oil melted, plus extra for greasing

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

14 cup (33 13g) spelt flour (or gluten free)

18 cup (7 12g) desiccated coconut

18 tbs poppy seeds

18 tsp arrowroot powder or tapioca

18 tsp baking powder

18 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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