Mini coconut cake bites

Mini coconut cake bites

By
From
How to Cook Healthily
Serves
3-4
Photographer
Issy Croker

These great little cake bites are perfect when you want something that tastes naughty, looks naughty, but won’t destroy your attempts to eat better. Coconut flour is a very filling, very low-glycaemic alternative to regular flour.

Ingredients

Quantity Ingredient
75g coconut flour
175g porridge oats
2 tablespoons pumpkin seeds
2 tablespoons dried cranberries
1 large orange, finely grated zest and juiced
100g coconut oil, melted
4 tablespoons honey
4 eggs
1 jar mincemeat

Method

  1. Preheat the oven to 200°C.
  2. Combine the coconut flour, oats, pumpkin seeds, dried cranberries and orange zest in a bowl and mix thoroughly. Add the melted coconut oil and honey and stir to mix. Add the orange juice and stir.
  3. Crack the eggs into the mixture one at a time, mixing well between each addition. When a firm, doughy cake mix has formed, spread half of it into the base of a small greased cake tin.
  4. Spoon the mincemeat over the mixture and spread it out evenly. Add the remaining cake mixture on top and bake in the oven for 15–20 minutes, until golden. Leave to cool completely before cutting into small squares.

Note

  • Sweets and snacks

    Whole grains

    Perfect as a snack
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