Desserts & Baking
Gluten-free lemon-and-almond cakes
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“These glorious little mouthfuls are gluten-free and contain no added sugar. If sugar isn’t a concern, use brown or white sugar instead of xylitol, and any nut flour will do. Top with fresh or frozen fruit or nuts. They also freeze really well.”
Ingredients
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- 240 g almond flour
- 1 lemon, zested
- 75 g desiccated coconut
- 1 t baking powder
- 4 t xylitol
- 2 free-range eggs, beaten
- 1 cup almond milk
- frozen berries or flaked almonds, for sprinkling
Method
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1. Preheat the oven to 180°C. Gently mix all the ingredients except the berries and almonds to incorporate evenly.
2. Spoon the mixture into a greased mini muffin pan. Add the berries or sprinkle over the almonds, then bake for 15 minutes. Cool slightly and gently remove from the pan using a knife.
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