I love an excuse to whip up a special little treat to enjoy with a hot cup of tea. These gorgeous tea cakes are the perfect accompaniment without too many nasties (but contain sweetener so are still a treat!).
Gluten, dairy and refined sugar free, paleo option.
1 3/4 cups almond meal
1/4 cup tapioca flour
1 tsp baking powder
1/2 tsp baking soda
1 Tbs apple cider vinegar
Zest of two lemons
1/2 cup coconut oil, melted
2 Tbs honey, rice malt syrup or sweetener of your choice
1 cup frozen raspberries
Preheat oven to 160 degrees and grease mini loaf tins with coconut oil (alternatively you can use muffin or cupcake cases in tins)
1. Dissolve baking powder and baking soda in apple cider vinegar and process n the food processor with eggs, melted coconut oil, sweetener and lemon zest.
2. Sieve tapioca flour into a bowl, add almond meal then gently mix the egg mixture through. Pour raspberries over the mixture and gently fold once or twice before filling 4 loaf tins.
3. Cook for approximately 25 minutes or until tested with a skewer.