This one was another experiment which turned out surprisingly well, especially considering the mixture split and resembled blended scrambled eggs. It wasn’t pretty, and certainly not appetising, but I persevered, cooked it anyway and voila! A yummy little cake was made.
This recipe was a result of me craving something sweet (but not too sweet), lemony and substantial enough to eat as a snack. It’s full of beneficial fats, protein and fibre as well as a number of amazing nutrients provided by the coconut, lemon and eggs.
It’s perfect for a mid morning, mid afternoon or whatever time of day snack, by itself, or with a topping of nut butter, tahini or toasted with some organic butter!
Here it is!
– juice from 1 ½ lemons
– zest from 1 lemon
– 2 cups dessicated coconut
– ½ cup coconut flour
– ¾ cups natural yoghurt
– 2 TBSP maple syrup or honey
– 4 eggs
– 1 TBSP coconut oil
– 2 tsps vanilla essence
– pinch of salt
– 1 tsp bi-carb soda
1. Pre-heat an oven to 175℃ and grease and line a small bread loaf tin
2. Place coconut, lemon zest, coconut flour into a good processor and mix on high speed until well combined
3. Add the coconut oil, eggs, maple syrup, lemon juice, vanilla, and bi-carb and mix until well combined
4. Add the yoghurt and salt mix on the lowest speed, or stir, until combined
5. Pour the mixture into the prepared loaf tin and bake for 50 minutes