rosemary citrus cake recipe

Name: rosemary citrus cake recipe
Ingredients: 2 tablespoons rosemary, very finely chopped; 2 tablespoons grated lemon zest; 3/4 cup rapadura sugar; 12 tablespoons coconut oil; 3 tablespoons flaxseed meal & 9 tablespoons water; 1/2 teaspoon almond extract; 2 1/4 cup of gluten flour (see method); 1 tablespoon psyllium; 4 teaspoons baking powder; 1 teaspoon cream tartar; 1 teaspoon bicarb soda; 1 cup coconut cream; 6 egg yolks (yolks washed if egg white intolerant); zest of half a lemon; 1/2 cup lemon juice; 10 tablespoons rapadura sugar; 8 tablespoons coconut oil; 275 grams dairy free cream cheese ( I used soy cream cheese, you could use regular cream cheese if dairy tolerant or cashew cream cheese or goats curd); 1/2 cup coconut oil; 1/4 cup maple syrup or honey; 1 tablespoon finely chopped rosemary; 1/2 cup rapadura sugar; 1 tablespoon lemon juice

jessicacox.com.au

Gluten free recipe for rosemary citrus cake. Developed by Nutritionist Jessica Cox at JCN Clinic. Learn More

View full recipe on jessicacox.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at jessicacox.com.au.

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Ingredients

2 tablespoons rosemary, very finely chopped
2 tablespoons grated lemon zest
3/4 cup rapadura sugar
12 tablespoons coconut oil
3 tablespoons flaxseed meal & 9 tablespoons water
1/2 teaspoon almond extract
2 1/4 cup of gluten flour (see method)
1 tablespoon psyllium
4 teaspoons baking powder
1 teaspoon cream tartar
1 teaspoon bicarb soda
1 cup coconut cream
6 egg yolks (yolks washed if egg white intolerant)
zest of half a lemon
1/2 cup lemon juice
10 tablespoons rapadura sugar
8 tablespoons coconut oil
275 grams dairy free cream cheese ( I used soy cream cheese, you could use regular cream cheese if dairy tolerant or cashew cream cheese or goats curd)
1/2 cup coconut oil
1/4 cup maple syrup or honey
1 tablespoon finely chopped rosemary
1/2 cup rapadura sugar
1 tablespoon lemon juice