Healthy Citrus and Berry Sponges
- 1 ½ cups very finely ground almonds
- ¼ cup Coconut flour
- 1 tsp baking soda
- ½ tsp salt
- 1 unwaxed lemon (finely grated zest)
- ½ cup Shredded coconut
- 2 large, ripe Banana
- 4 large eggs
- ¼ cup melted Coconut oil
- 1 Tbsp Maple syrup
- 1 tsp vanilla extract
- To decorate
- 2 ¼ cups powdered xylitol
- freeze-dried Raspberries
For powdered xylitol: place the xylitol in a food processor and blend to a powder
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.
Mix together the almonds, coconut flour, bicarbonate of soda, salt, lemon zest and coconut in a mixing bowl.
Mash the bananas and beat in the eggs, coconut oil, maple syrup and vanilla until well combined.
Pour the wet ingredients into the dry and mix well until fully incorporated.
Spoon into the tins and bake for 25-30 minutes, until a skewer inserted in the centre comes out clean.
Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
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.