These little cakes are bite sized and more-ish! They use quality ingredients so the guilt of going back for more isn’t there either.
The combination of flavours really do work and they were toddler approved here!
1/2C Coconut Flour.
3/4tsp Himalayan Sea Salt.
1tsp Baking Powder.
4 Organic Free Range Eggs (We used a Chia Egg alternative).
1/2C Organic Raw Honey.
1/2C EV Olive Oil – cold pressed.
1tblsp finely diced Rosemary.
Zest of 1 Lemon and half the juice.
Preheat oven to 190 degrees.
Sift Coconut Flour, Salt and Baking Powder into large bowl.
In separate bowl mix Eggs, Honey and Olive Oil well.
Add them to dry mix and fold together well.
Add in Rosemary and Lemon and mix again.
Grease and dust a mini cupcake tin with Olive Oil then Coconut Flour.
Add the mix into tin and gently press down.
Bake for around 15 minutes or until cakes turn a nice golden colour.
Makes 24 mini cupcakes.
Many honey’s we see in shops these days have been put through high heating temperatures and altered in one way or another. It leaves them looking “prettier” and more appealing to the shoppers eye but also strips it of so many of the wonderful healthy elements that honey does naturally contain!
Have a look around at local farmers markets, fruit and veg grocers or health food shops to try and source a local raw honey.
Also try to source organic lemons or chemical free lemons seeing as you are using the skin. If you can’t find any make sure you give your lemon a good soak and scrub.