Rosie’s Lemon Drizzle Teacakes

Real talk, I have a massive girl crush on Rosie Huntington-Whiteley. Put her looks aside, I find her to be ridiculously charming and pleasant in her interviews. And her Snapchat is a must-watch for me. A little over a year ago, she posted a step by step Snapchat story of her making lemon drizzle teacakes, and they looked amazing!

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I screenshotted each snap and got to work. Lemon is one of my favorite flavors, so I wasn’t surprised when I absolutely devoured the first cake. They’re seriously SO GOOD!

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The second time around, I decided to add a bit of a coconut twist. The two flavors mixed together perfectly and made for a perfect spring time treat.

This recipe is crazy simple and doesn’t totally throw you off your healthy lifestyle. It’s definitely a dessert, but not a super processed chemical filled one.

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Let’s get to it!!

Ingredients:

Muffins
5 free range eggs
1/3 cup coconut oil
1/2 cup raw honey
2 lemons
1/2 cup coconut milk
1/2 cup almond meal
1/2 cup coconut flour
2 tbsp. golden flax meal
1 tbsp. lucuma powder
1/2 tsp. baking powder
1/4 tsp. sea salt

Lemons Drizzle
1/4 cup coconut milk
1 tsp. lemon juice
1 tsp. raw honey
1/4 cup melted coconut oil

1/4 cup unsweetened shredded coconut for topping

Directions:

  1. Preheat your oven to 350 F and grease your mini cake pans or muffin tray and set aside. For this post I used a muffin tray.
  2. In a medium bowl combine eggs, coconut oil, raw honey, juice and zest of 2 lemons, and coconut milk. Mix well and set aside.
  3. In a large bowl combine almond meal, coconut flour, golden flax meal, lucuma powder, baking powder, and salt. Mix well.
  4. Pour your liquid mixture into the bowl with the dry mixture and mix it really well. Make sure there are no chunks of powders.
  5. Pour your batter evenly into the cake mans or muffin tray and bake for 35 minutes.
  6. While your cakes are baking, clean out your medium bowl for your drizzle.
  7. Mix the coconut milk, lemon juice, raw honey, and melted coconut oil. Let it thicken for about 5 minutes in the fridge.
  8. If you want your cakes to really absorb your drizzle, spread it evenly on each cake while they are still warm. If you want the drizzle to remain more on the top layer, wait until they cool. Sprinkle with the shredded coconut and enjoy!

 

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