When he was small, my youngest son had a habit of filling his pockets with treasures he encountered in his daily adventures. I didn't always understand the value he saw in his chosen objects -- really, how many rocks and sticks could one boy keep? In his eyes, though, each one was beautiful and important. Life is just like that on a larger scale, isn't it? We gather up the precious bits of our experiences and save them all to learn from and enjoy later. Perhaps you'll find a little something here that you'd like to keep in your own pockets. Thanks for visiting.
Monday, May 6, 2013
Lemon blueberry tea cakes (gluten-free, vegan)
This past Saturday was one of those crazy yard work kind of days, so yesterday morning I decided to take a short break from the gardening frenzy and putter a little in my kitchen instead. I seem to always crave lemon flavoured things this time of year, so I whipped up some lemon blueberry tea cakes using almond flour, and iced them with a light coconut frosting. These sweet little gluten-free and vegan cakes are perfect for enjoying on the patio with a nice cup of tea on a spring evening, and would make a lovely treat for Mom on Mother's Day.
Lemon Blueberry Tea Cakes
For the cakes:
2 cups blanched almond flour
1 tbsp arrowroot powder
1/4 tsp sea salt
1/4 tsp baking soda
the zest of one lemon
3 tbsp unsweetened almond milk
2 tbsp honey
1/4 cup frozen blueberries
For the icing:
3 tbsp raw coconut butter
3 tsp coconut oil
3 tsp raw honey
plus a bit of unsweetened shredded coconut and additional lemon zest for sprinkling on top of cakes
Preheat oven to 350 F. In a large bowl, combine the almond flour, arrowroot powder, sea salt, baking soda, and lemon zest.
In a small bowl, whisk together the almond milk and honey. Add the wet ingredients to the dry ingredients and stir until well combined. Carefully fold in the frozen blueberries.
Turn the dough out onto a piece of parchment paper and gently press it with the palms of your hands to flatten it to about a 3/4 inch thickness. Using a small biscuit cutter or a round cookie cutter, cut the dough into circles. Place each circle on a parchment paper lined baking sheet.
Bake the cakes for approximately 20 minutes, or until they are lightly golden. Remove the cakes from the oven and let cool.
Once the cakes have cooled, beat the coconut butter, coconut oil, and honey together with an electric mixture until you have a smooth icing. Spread a little icing on the top of each cake, and sprinkle a bit of shredded coconut and lemon zest on top. Serve and enjoy!
My break from the yard work didn't last long yesterday; I ignored my aching arms and legs and was right back at it in the afternoon. But I sure did enjoy the nice view from my deck as I sat and savoured one of these yummy tea cakes after a good day's work. :)