Winter in Australia for me means perfect time for baking. Recently I’ve been experimenting a lot with coconut flour in combination with lemon. It’s lemon season here in Perth and buckets of free juicy lemon goodness are to be found everywhere; at your local gym, library or even on fences of your neighbours waiting for you to be adopted.
Coconut flour is made from dried, ground coconut meat as its name suggests. Nowadays, you can easily find it on the shelves of your local Coles or Woolies store. (Not sure about Aldi yet.) It has many health benefits besides being a lower-carb, high-fiber and gluten-free alternative to wheat flour. And it’s great for baking, especially sweet treats due to its slightly sweeter coconut taste.
Check out my coconut flour lemon with half strawberries, half blueberies cake! Turned out pretty yummy I must say! Even though it’s artificial sugarfree!
- 1/2 cup coconut flour
- 1/3 cup of shredded coconut
- 1/2 cup of coconut oil
- 1/2 tbs baking soda
- 3 eggs
- 2 spoons of yogurt
- 1/2 cup milk of your choice
- 1 whole lemon (juice + grated skin)
- 1 banana
- 2 drops of vanilla essence
- blueberries, strawberries or any other fruit of your liking
Mix all dry ingredients together. Blend banana with yogurt and milk (can add sugar or stevia to your taste), separate egg whites and mix all wet ingredients together. Then whisk the whites and gently fold them into the final mixture. Insert into a form and add any fruit you like (can be frozen too). I chose blueberries as I love them, they are great antioxidants and were on special yesterday. You can now add an additional thin layer of greek white yogurt if you wish. Bake until nicely brownish on 180.
Absolutely delish and healthy sugar-free paleo treat, great as a post workout snack too. 😉