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Lemon Poppy Seed Cupcakes

One of the first dessert recipes I learnt to make as a child was Lemon Poppy Seed Cake. I remember making a rich lemon and sugar syrup to pour over the top once it came out of the oven. This recipe doesn’t have the sugar syrup, neither does it have the white flour!

Instead I’ve created a recipe that is grain and dairy free, and uses coconut palm sugar as a sweetener. The rich sugar syrup has been replaced by a creamy lemon cashew icing.

Happy sprouting, baking and cooking!
x Danielle

Lemon Poppy Seed Cupcakes


3 large eggs
75g coconut palm sugar
zest and juice of 1 lemon
75ml olive oil
2 tablespoons of poppy seeds
1 teaspoon of baking powder
2 cups of almond meal
1/2 cup of tapioca flour

For the icing you’ll need:
Zest and juice of 1 lemon
1 cup of cashew nuts
1 tablespoon of raw honey


How to put this all together:

Preheat the oven to 200 degrees. Line a cupcake tray with cupcake wrappers.

Add 3 eggs to a large mixing bowl along with the coconut palm sugar, olive oil, and the zest and juice of one lemon.

Beat this together until well combined and then mix through the remaining dry ingredients; poppy seeds, baking powder, almond meal and tapioca flour.

Spoon the batter into each cupcake wrapper until you have filled each one and have no batter left.

Cook in the oven for 20 minutes until golden brown.

While the cupcakes are cooking in the oven you can prepare the icing.

Add the cashew nuts, honey, lemon zest and juice to a food processor, and blitz until you have a smooth and creamy spread.

Once the cupcakes have cooled, gently spread the cashew and lemon icing on each cake and sprinkle some poppy seeds on top.

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