Christmas would not be the same without mince pies, bursting with rich dried fruits, spices and citrus notes. After a glut of quince one year, I decided to add them to the mix, rather than the usual grated apple, and this was the delicious result, giving the mix a sweet, tart twist. Freshly chopped ginger lifts all the flavours up.
Lemon and Almond Cake
Serves approx. 10 ~ Wheat-free and grain-free
I used to absolutely love Lemon Drizzle cake, and this zingy, light and moist cake is the healthier alternative that I came up with to satisfy my cravings. The lemon and almond cake is made with coconut sugar, an unrefined form of sugar that is much higher in nutrients, such as magnesium, zinc and iron, than regular sugar. I’ve also used ground almonds instead of flour, which gives it a texture similar to that of polenta, but is completely grain and gluten-free.
I love to serve it with this a sweet lemon-infused yoghurt and fresh raspberries.