lemon tamarind tea cakes

These are a close cousin of the macaroons I made a few weeks ago, but using coconut flour instead of shredded coconut.  They are raw and vegan and gluten free.  Just 2 tablespoons of coconut flour contain 5 grams of fiber (and 8 grams total carbohydrates).  And 10 % of the recommended daily value of iron. Coconut oil is expensive but has numerous health benefits, and is supposed to actually boost the metabolism.

I have been trying not to eat sugar or flour lately, and let’s be honest, it’s kind of sad.  Because everything that is delicious is made of sugar and flour, or usually, both.  So lately I have been messing around with coconut flour, almond flour, raw honey, and agave nectar (the latter two supposedly do not cause as extreme of spikes in blood sugar as white sugar does).

So let me be candid with you.  You could make something more delicious than this with white flour, butter, and sugar.  Some sugar cookies or a pound cake.  Something like that.  But if you do want a healthier alternative, one with plenty of fiber and iron and which still tastes pretty dang good, this is worth a try.  (And you can substitute some raspberry jam for the tamarind, of course.  Or marmalade. Or you could omit the lemon and top these with Nutella, but they wouldn’t be vegan anymore.  But they would taste better.  Or you could not make these at all and just eat Nutella with a spoon.)


1/3 c. coconut oil

juice and rind of one lemon (or equivalent orange, lime, clementine, etc.)

1/4 t. salt

scant 1/2 t. vanilla

1/3 c. agave nectar or raw honey

1/3 c. coconut flour (you could probably substitute almond flour, but you might need to adjust the mount of liquid– I’m not sure if almond flour absorbs as much as coconut flour does)

1/3 c. soy milk (or regular whole milk… or cream… if there are no milk allergies)

tamarind paste or raspberry jam for garnish

1. On lowest heat, gently melt the coconut oil.  Remove from heat.  Add lemon juice and rind, salt, vanilla, and agave, stirring until mixed.  Add coconut flour and stir until well mixed.  Add milk a little at a time until incorporated and a sugar-cookie-dough-like consistency has been achieved.  (The coconut flour soaks up a lot of liquid, so go slowly and be patient.  If your batter is too runny, let it sit for 5 minutes or so and check again.  If it is still too runny, add a little more coconut flour)

2.  Roll and cut into shapes, garnish with tamarind paste or raspberry jam, which would look even prettier!

Yield: About 6 small cakes


3 thoughts on “lemon tamarind tea cakes”

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