31st Oct 2014
These are the perfect thing to serve for afternoon tea or weekend brunch. They’re crumbly, sweet and a little bit tart. As beautiful as they are delicious with the raspberries adding a lovely hit of crimson to the golden lemon.
1/4 Cup of Coconut Oil, Melted
1/2 Cup of Agave
1 Teaspoon of Vanilla Extract
Juice of 1 Lemon
1 Cup of Coconut Flour
1 Cup of Ground Almonds
1 Teaspoon of Baking Powder
1/3 Cup of Almond Milk
100g of Raspberries
1-2 Tablespoons of Desiccated Coconut
Step 1: In a large bowl, combine the eggs, melted coconut oil, almond milk, vanilla and lemon juice.
Step 2: In a separate bowl, combing the ground almonds, coconut flour and baking powder.
Step 3: Gradually add the dry ingredients to the wet.
Step 4: Scrape the mixture into a baking tin lined with parchment paper. Sprinkle the raspberries evenly over the top and press each one into the mixture a little bit.Step 5: Bake at 180’C for 35 minutes. Once cooled, sprinkle with desiccated coconut and a little lemon zest, slice and serve!
This recipe is Gluten Free, Dairy Free & Paleo.
India Power writes an award-winning healthy food blog The Little Green Spoon.
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