Healthy citrus and berry sponges 

Healthy citrus and berry sponges

(0)

Calories:422 kcal
Difficulty:easy
Preparation:60 min
Ready in:60 min
Gluten-free
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1 serving contains (Percentage of daily recommendation)
Calories422 kcal(21%)
Protein10 g(20%)
Fat25 g(31%)
Carbohydrates55 g(21%)
Added Sugar2 g(2%)
Roughage5 g(17%)

Recipe Development: EAT SMARTER

Ingredients

For cakes

3 cupsvery finely ground almonds
½ cupsCoconut flour
2 teaspoonsbaking soda
1 teaspoonsalt
2unwaxed lemons finely grated zest
1 cupdesiccated coconut
4large, ripe Banana
8large eggs
½ cupsmelted Coconut oil
2 tablespoonsMaple syrup
2 teaspoonsvanilla extract
To decorate
4 ½ cupspowdered xylitol
water
freeze-dried Raspberries

Directions

1 Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 8 x 10cm x 6cm|4? x 2 1/2? mini loaf tins.
2 Mix together the almonds, coconut flour, bicarbonate of soda, salt, lemon zest and coconut in a mixing bowl.
3 Mash the bananas and beat in the eggs, coconut oil, maple syrup and vanilla until well combined.
4 Pour the wet ingredients into the dry and mix well until fully incorporated.
5 Spoon into the tins and bake for 25-30 minutes, until a skewer inserted in the centre comes out clean.
6 Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
7 Beat the xlitol with just enough water to make a smooth thick icing. Drizzle over the cakes and sprinkle with freeze dried raspberries. Leave to set.
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