...you know the saying...
Well, a lovely colleague gave me some lemons fresh from her lemon tree.
And rather than break out the tequila, I promised to turn some of them into a morning tea treat.
I didn't tell her it would likely be of the paleo variety....
Maybe she won't notice?!
Collect your ingredients :
⅔ cup coconut flour, sifted
⅓ cup carton almond milk
¼ cup agave
2 teaspoons vanilla extract
juice of 2 lemons
1 teaspoon lemon zest
½ teaspoon baking soda
pinch of salt
Ready, set, BAKE!
Preheat oven to 180 degrees.
Sift your coconut flour into a bowl.
Add eggs and almond milk. Mix until smooth.
Then add the agave, vanilla extract, lemon juice, lemon zest, baking soda, and a pinch of salt. Mix well to combine.
Pour the mixture into cupcake liners.
Bake for 35-40 minutes or until slightly brown on the top and cooked through in the middle. Do the toothpick test to check.
Let them cool.