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Lemon Lavender Tea Cake Recipe: gluten-free, dainty, melt-in-your-mouth treats!
How Yummy Are They?
- 1 cup almond flour
- 3/4 cup coconut flour
- 1 tbsp. dried lavender, crushed
- 2 tbsp. lemon zest
- 4 drops lemon essential oil
- 1/4 tsp. sea salt
- 1/4 tsp. baking soda
- 1/3 cup coconut oil
- 4 tbsp. honey
- 1/2 tsp. pure vanilla extract
- 1 banana
- 3/4 cup finely crushed almonds, (or just use almond flour again)
- 2 medium-large mixing bowls (one for dry ingredients, the other for wet)
- rubber spatula
- 1 small bowl (for rolling cakes in almond powder)
- grater (for zesting lemons)
- mortar & pestle (for grinding dried lavender)
- nut chopper (optional)
- measuring spoons and cups
- baking sheet(s)
- Combine coconut and almond flour in large mixing bowl. Add the sea salt and baking soda to this same bowl.
- Use mortar and pestle (or coffee grinder, or improvise) to crush the dried lavender into a fine powder. Add this lavender powder to the large mixing bowl.
- Zest two medium-large lemons into the large mixing bowl, combining it with the other dry ingredients.
- Now, in the other medium-large mixing bowl, you will combine your wet ingredients: add the lemon essential oil, honey, and vanilla extract.
- Since coconut oil is a solid at room temperature, you will need to melt it before adding it to the other wet ingredients. Once it is melted, put it in the mixing bowl.
- Mash up the banana and add to the wet ingredients bowl.
- Mix the wet and dry ingredients together thoroughly. Preheat the oven to 350 degrees.
- With the dough you've created, use your washed hands to form small balls. They should be a little more than an inch in diameter.
- Once all the dough has been formed into balls, roll each one in the finely crushed almonds/almond flour to give them a finished texture. Place them on a baking sheet. It may take two baking sheets, depending on how many cakes you make.
- Bake at 350 for 10-15 minutes, checking them occasionally. Remove the cakes from the oven when they are slightly browned.
|Serving size: 1 tea cake|
|Calories from Fat||9|
|% Daily Value *|
|Fat 1 g||2%|
|Sugar 1 g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
This is intended to be a healthy substitute for Russian Tea Cakes, which, although lovely, bring a lot of guilt with their powdered sugary addictiveness.
This recipe is also for people who like their lemon cookies really lemony, like me; so often, I find the lemon flavor in a lemon cookie is hardly detectable! The essential oil in addition to lemon zest punches up the lemon flavor for all you citrus-heads.
For a richer variation on this same recipe, add a couple tablespoons of any nut butter to the above recipe.