Lemon, Poppy Seed & Coconut Cakes
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Ingredients
- 1⁄8 tbs flaxseed meal
- 1⁄8 cup (11ml) water
- warm 1⁄8 cup (412⁄3g) coconut yogurt (dairy or other plant-based alternative)
- 1⁄8 cup (13ml) maple syrup (honey or rice malt syrup)
- 1⁄8 cup (131⁄3g) coconut oil melted, plus extra for greasing
- 1⁄3 lemon 1/3 cup of juice, plus 2 tsp zest
- 1⁄4 cup (331⁄3g) spelt flour (or gluten free)
- 1⁄8 cup (71⁄2g) 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
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