This weekend was all about experimentation, and the beautiful Sussex Sun definitely helped to get my creative juices flowing. There’s just something about that bright yellow pulsating ball in the sky that lifts the mood and gets you going.
First was a spot of gardening. It was far too hot to stay indoors, so I decided to re-design our very messy, overgrown back garden. I could spend hours planting and mowing, weeding and just pottering outside. I’ve planted flowers that encourage our friends, the bees, to visit and literally within half an hour of planting, a little baby bee was buzzing around my French lavender. A beautiful sight. ‘Saving the bees’ has never been more important. Without them, there is no us! Simple as that. 🐝
It was divine, an absolute lemony taste sensation of a cake. So much so that by Sunday night, it had all gone.
1/2 cup coconut oil (softened)
1/2 cup maple syrup
1 1/2 cups Almond flour
3 tbsp Coconut flour
1 tsp vanilla extract
1/3 cup coconut milk
Grated rind and juice of one large lemon
2 tbsp gluten free bicarbonate of soda
1 tsp gluten free baking powder
Grated rind and juice of 1 large lemon
2 tbsp honey or maple syrup
1 tbsp coconut oil
Pre-heat your oven to 180 fan asst
Combine all your wet ingredients together in your food processor, empty into a bowl and then fold in your dry ingredients. Try not to over work the mixture. Then pop into a loaf tin lined with baking parchment.
Melt the coconut oil and then take off the heat, add the honey or maple syrup, the juice and rind of the lemon and stir.
Once the cake is out of the oven, drizzle the mixture over and leave to cool.
Cake made, garden done, the only thing left to do was to eat a huge slab of cake, drink a mug of tea and watch my crazy family bask in the sunshine 🙂
Have a great Monday all cxxx