Lemon Coconut Treats
These sublime lemon coconut treats are a beautiful combination of the humble cupcake and friendly friand. Friands traditionally use quite a lot of eggs, but these are replaced with a vegan friendly flax alternative. You can dust with coconut or organic icing sugar, and garnish with some slivered almonds. Hope you enjoy, BB xxx
3/4 cup sorghum flour
3/4 cup potato starch
3/4 cup organic cane sugar
1/4 teaspoon sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon xanthan gum
Zest of 2 lemon
2 tablespoons light coconut oil, melted
1 tablespoon maple syrup
1 cup fresh squeezed orange juice at room temperature
2 teaspoons vanilla extract
1 flax egg (see recipe index)
The Bondi Baker Method:
Step 1- Preheat oven to 170 degrees. Line a 12-cupcake pan with paper liners or grease with coconut oil.
Step 2- In a mixing bowl, whisk together the dry ingredients- the flours through to the xanthan gum. Add in the zest of lemon, coconut oil, maple syrup, orange juice, flax egg and vanilla.
Step 3- Beat on medium speed for two minutes minutes until the batter is smooth and fluffy. Let the batter sit a minute before spooning it into cupcake tins.
Step 4- Bake in the center of a preheated oven for 20 to 25 minutes until golden and firm (they should be slightly tender but too soft). Remove and cool on a wire rack, and garnish to your taste.
1 tablespoon ground flax or chia seeds
3 tablespoons water
Step 1- Whisk together the ground seeds and water until well combined, then place in the fridge to set for 15 minutes.
Step 2- Use as you would an egg in the above method or one of your favorite baking recipes.