Mini Lemon Blueberry Baby Cakes -- a gluten free, sugar free homage to deliciousness

I'm having a bit too much fun with my lemon extract. It's made by a company called 'Simply Organic'.  So far I have used their peppermint, orange, vanilla, and lemon extracts, and have found each of them swoon worthy. I have made luscious vanilla ice cream with the vanilla, chocolate orange energy bars and macaroons with the orange, lemon macaroons, and now these delectable and delicate babycakes with the lemon, and chocolate peppermint energy bars with the peppermint. The flavours are impeccable and entirely pleasing.

These lemon blueberry baby cakes are delicate in texture, nicely sweet but not cloying, and bursting with flavour. Oh yeah: they are also gluten free, grain free, sugar free, and made entirely with whole foods. Come on over for tea ...

ingredients:

1/4 cup extra virgin coconut oil
1 cup warm water
1/2 cup coconut nectar

4 eggs

1 1/2 tsp lemon extract


1/2 tsp sea salt
1 tsp ground vanilla bean
1 touch of black pepper
1/4 cup chia seeds, ground
1/2 cup raw cashews, ground
1/4 cup hemp hearts, ground
1 cup almond flour

1/2 tsp baking soda
1/2 cup coconut flour

1 cup blueberries (if using frozen, mix into batter whilst still frozen)

1-2 tbsp coconut sugar


directions:

preheat the oven to 345

1. combine the ingredients in the order listed
2. scoop batter into 24 prepared muffin cups, and sprinkle coconut sugar on top of each one
4. bake at 345 for 30 minutes