Gluten-Free, Lemon-Rosemary Tea Cakes
Servings: 18 tea cakes
Preparation Time: 30 minutes
Ingredients:
- 2 eggs (large), separated
- 1/4 cup honey
- 1/4 cup coconut oil, plus extra for greasing the pan
- 1 tablespoon fresh lemon zest
- 1 tablespoon finely chopped rosemary
- 1 cup blanched almond flour
- 1/4 cup arrowroot starch
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- sliced almonds, for sprinkling
Directions:
Preheat oven to 350 degrees F. Lightly grease 18 cups of a mini muffin tin with coconut oil.
Using the whisk attachment of an electric mixer, beat egg whites to soft peaks. Set aside.
In a small saucepan, melt honey and oil together until just melted. Transfer to a small bowl and whisk in lemon zest, rosemary, and egg yolks.
In a medium bowl, whisk together almond flour, arrowroot, baking soda, and sea salt. Stir in the oil and honey mixture to form a thick batter.
Fold the egg whites into the batter, taking care to deflate them as little as possible. Fold in until thoroughly incorporated and batter is a pale golden color.
Spoon batter evenly among the greased muffin cups. Sprinkle tops with almonds.
Bake for 10–12 minutes until tea cakes are golden brown and a toothpick inserted comes out clean.
Cool completely before removing from pan and serving.
Recipe and photo submitted by Hallie, Middleton, WI.
