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13 February 2010 @ 09:02 pm
My Favourite Treats  
Hey, over the last few weeks I've been experimenting with coconut oil and ground almonds (almond flour). I've fallen in love with these little lemon coconut cakes! The measurements are in tablespoons because I only bake in small amounts. These are the way I like them but the amounts can be changed if you like them sweeter, less sweet, less moist, etc.

8 tablespoons Ground Almonds (I tend to use 7 and add in 1 of soya flour for added protein)
4 tablespoons unsweetened dessicated coconut
2 tablespoons xylitol
2 teaspoons gluten free baking powder
6 tablespoons virgin coconut oil (melted)
6 tablespoons unsweeted soya milk
2 large eggs
1 fresh lemon

Mix the dry ingredients with the grated zest of the lemon.
Add the oil and then the soya milk and mix.
Squeeze the lemon juice into the mixture and mix.
Add in the eggs and mix.

I normally have a tiny taste of the mixture to see if it's sweet enough and add more xylitol if needed. Put them into a greased mini cake tray - I use a small bun tray and find I have just enough mixture to make 12 cakes. Put in a preheated oven at about 175C (fan oven) for around 20 minutes (depending on how brown you like them). Take them out and leave them to cool - they taste better cooler than they do hot.



I take these to work to snack on between meals, they've not upset my candida! I have no idea if anyone not on an anti candida diet would like these - they may not be sweet enough! BTW I am a complete novice when it comes to baking so any improvements welcome :)