Lemon poppyseed cake

This recipe is a culmination of this one and this one but I didn't want to use a mixture of coconut and almond flour so I fiddled around with the substitutions until I'd got it right. Don't be afraid if you don't like coconut, I've fed this to the fussy flatmate and the coconut hating bf and both enjoyed it. For some reason because of the tiny amounts of coconut flour you use, and cooking it the coconut flavour goes away and you get a delicious looking traybake like cake. I served it with some of my chia pudding and it was delicious!

Ingredients

70g Coconut flour

350g Full fat greek yoghurt (fage has lowest carb)

Juice of 1 lemon

20g Poppy seeds

3 tsp liquid sweetener

2 tsp baking powder

125g butter

7 eggs

You will also need a hand whisk, a baking parchment lined baking tray (mine was 35cmx22cm), and a sieve.

1. Preheat the oven to 180 C, and line your baking tray with parchment.
2. Beat together the eggs, sweetener and yoghurt.
3. In a separate bowl melt the butter and let it cool, the add it to the mixture and beat it in.
4. Shift the coconut flour and baking powder into the mixture.
5. Add the lemon zest and lemon juice.
6. Mix together until all the ingredients are properly combined.
7. Pour the mixture into the baking tray and cook for 25-30 minutes until the top springs back when pressed and a toothpick can be removed without cake on it.
8. Cut into 16 squares and enjoy!

Nutritional Information

Calories  134 kcal

Fat    10.9g

Carbs  2.6g

Fibre  1.9g

Protein   5.6g

Chocolate coconut chia pudding

Chia seeds have been floating around in recipes on reddit for months, but aside from not wanting to drop two hours worth of wages on a bag from Holland and Barrett I couldn't find them anywhere in London. Then by chance I wandered into the Phoenicia in Kentish town, which I highly recommend everyone goes to, if only just for the display of amazing looking cakes and olives in the window. While I was wandering around wondering what glorious mediterranean food I could make with what they sold, I spotted a little packet of chia seeds for £3.99. While still expensive, waay cheaper than the £15 Holland and Barrett wanted for something I had no idea if I liked. I've since ordered a bigger batch from ebay because I love them, and love this recipe!

Ingredients (makes 2 large portions of pudding)

250ml Unsweetened Almond Milk

40g Chia seeds ( 2 heaped tablespoons)

20g Unsweetened dessicated coconut

10g Cocoa

1 teaspoon of hermesetas liquid sweetener- depending on how sweet you want it.

You will also need one jar, or large shakable container.

1.  Measure all your ingredients into the jar.
2. Give it a quick stir with a spoon.
3. Affix the lid to your jar/ container.
4. Shake it like you're making a cocktail/ shaking a polaroid picture/ doing the harlem shake
5. Put it in the fridge.
6. Wait, it's normally ready after 3/4 hours but I tend to leave it overnight just to give the chia seeds a really good soak.

Put into a lovely wine glass to serve if you want it to look a bit posh, or like me, are at a stand off with your flatmates over who needs to wash up all the crockery.

Nutritional Information

Calories 184 kcal

Fat 14.1 g

Carbs 2.2g

Fibre 1.9g

Protein 6.4g