This recipe is Gluten, Wheat, Corn, Rice, Dairy, Soy, and Yeast free!!! Pretty much all the main allergens!

Step 1.

Dry Ingredients: Mix all of your dry ingredients together.

1 & 1/2 cups Almond Flour 

1 & 1/2 cups dried Shredded Unsweetened Coconut

1/3 c Coconut Flour

2 big pinches of Salt

 Step 2.

Wet Ingredients: In a small mixing bowl combine the following:

6 Tbsp Agave

4 Tbsp Lemon Juice

2 tsp Vanilla

1 Tbsp Lemon zest

Mix together all of the above ingredients…

 Step 3.

The Thickener

1/4 cup AND 1 Tbsp melted Coconut Oil

While your Mixer is on, stream in your melted Coconut Oil. Your batter will thicken fairly quickly as it mixes with the Oil and the oil cools down.

Bake In oven at 350 for 30 minutes until golden on top.  Allow to cool and then drizzle icing.

Lemon drizzle:

3 cups Powdered sugar (I used my vitamix and ground sugar into a powder so that it didn’t contain the corn that powdered sugar has.)

2 Lemons juiced

1 teaspoon Lemon zest (I strained out before adding the powdered sugar)

I crave sweets a lot but being gluten and dairy free makes the window for good eating a lot smaller. So i’v been on the hunt for delightful things to consume!

I really enjoyed these because they are light and sweet. Coconut is so good for you and has a lot of healing things in it.