Speedy lemon-and-almond cakes

They can be ready in 30 minutes

These cute little almond cakes can be ready in 30 minutes — and they're the perfect (gluten-free) snack or sweet treat for the little ones.

Recipe by: Abigail Donnelly
Serves: 4

INGREDIENTS:

  • 240 g almond flour 
  • 1 lemon, zested
  • 75 g desiccated coconut
  • 1 t baking powder 
  • 4 t xylitol
  • 2 free range eggs, beaten
  • 1 cup almond milk
  • Frozen berries or flaked almonds, for sprinkling
 

METHOD:

  1. Preheat the oven to 180°C. Gently mix all the ingredients except the berries and almonds to incorporate evenly.
  2. Spoon the mixture into a greased mini muffin pan. Add the berries or sprinkle over the almonds, then bake for 15 minutes. Cool slightly and gently remove from the pan using a knife. 

Need a quick fix? Shop children’s food at Woolworths: 

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