Today we went on a picnic lunch, so I whipped up these gluten free, rustic treats to take with. I was planning to do coconut cream icing – BUT forgot to put the coconut cream in the fridge overnight … so inspiration hit, and I decided to make a goats curd topping. It worked a freakin treat.
Make sure you grease your tin well, or opt for cupcake papers – as the bottoms can be prone to sticking!
makes 6 large
6 free range eggs
1/2 cup melted organic, cold pressed coconut oil
1/3 cup organic coconut sugar
2 tbsp organic coconut milk
zest 2 limes
1/2 cup coconut flour
1 tsp baking powder
100g goats curd
1 tbsp honey
additional organic coconut milk
black poppy seeds
Pre heat the oven to 180C.
Grease, or line 6 case – deep muffin tin.
Add the eggs, coconut oil, coconut sugar and coconut milk to a large mixing bowl. Whisk until combined.
Add the lime zest, coconut flour and baking powder to the mixing bowl, stir until smooth and completely combined.
Divide the mixture evenly between the 6 cases.
Bake for 18 minutes.
In the meantime, mix the goats curd with a little coconut milk (around 1 tbsp) to create a smooth, yet thick, spreading consistency. Add the honey to sweeten and stir until combined. Set aside.
Remove the cupcakes from the tin when cooked, and cooled slightly. Complete the cooling period on a rack.
When cool, smear with icing & sprinkle with poppy seeds.
Store in an airtight container – without the curd icing. Add the icing before serving.
Have an inspired week!
With great love,