Written By Danielle Minnebo
This healthy recipe was created by Nutritionist Danielle Minnebo. Danielle is a passionate cook and founder of Food to Nourish.
To find more of her tasty recipes and to view her range of products, visit www.foodtonourish.com.au.
INGREDIENTS
3 large eggs
75g coconut palm sugar
75ml olive oil
Zest and juice of 1 lemon
2 tbs poppy seeds
1 tsp baking powder
2 cups almond meal
1/2 cup tapioca flour
For the icing:
1 cup cashew nuts
1 tbs raw honey
Zest and juice of 1 lemon
1/2 tbs poppy seeds
METHOD
Preheat oven to 200°C. Line a cupcake tray with cupcake wrappers.
Add eggs to a large mixing bowl along with coconut palm sugar, olive oil and lemon zest and juice. Beat together until well combined, then mix through remaining dry ingredients. Spoon batter into each cupcake wrapper until each wrapper is filled and there is no batter remaining. Bake for 20 minutes or until golden brown. Cool.
Meanwhile, to make icing place cashew nuts, honey, lemon zest and juice into a food processor and blitz until smooth and creamy.
Gently spread cashew and lemon icing on each cooled cupcake, then sprinkle poppy seeds on top.
