Lemon, Poppy Seed & Coconut Cakes
PREP 15 MIN•COOK 20 MIN
Number of servings
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
Preheat oven to 160°C/fan 140°C/gas 3 and grease a 12-hole muffin with coconut oil.
Whisk flax seed meal and water in a large bowl and set aside for 5-10 minutes to thicken.
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.
Once flaxseed mixture has thickened, whisk in the yogurt mixture. Add dry ingredients and mix to combine.
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.
835 kJ / 199 cals
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