Lemon Whoopie Pies
From "Tasty, Healthy, Naughty, Nice"
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READY IN: 50mins
SERVES: 10
YIELD: 10 large whoopie pies
UNITS: US
INGREDIENTS
Nutrition- 1⁄2cup coconut flour
- 1⁄2cup ground almonds
- 2tablespoons desiccated coconut
- 2teaspoons baking powder
- 1⁄2teaspoon ground turmeric
- 1⁄2teaspoon sea salt
- 4medium eggs
- 1⁄2cup extra virgin coconut oil
- 1⁄2
- 1squeeze lemon juice
- 1
- 1⁄2cup water
- 1⁄41/4 cup brown rice syrup or 1/4 cup barley malt extract
- 2teaspoons vanilla extract
- 1⁄2cup melted coconut oil
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DIRECTIONS
- preheat the oven to 350.
- line 2 trays with parchment paper.
- in one bowl, stir together the dry ingredients through the sea salt.
- in another bowl, stir together the eggs, first measure of coconut oil, and the honey. (as well as the squeeze of lemon juice if using).
- add the dry ingredients to the wet and mix well.
- spoon little puddles onto the lined baking trays. Bake large whoopies for 15-18 minutes. Smaller ones will only need 12-15 minutes.
- Remove from the oven and allow to set for 15 minutes before transferring from their tray and sandwiching with the vanilla cream.
- to make the vanilla custard cream, first discard the soaking water from the cashews.
- blitz the nuts in a high speed food processor with the fresh water, natural syrup, vanilla, and another optional squeeze of lemon for a good two minutes.
- while the motor is running, slowly add the coconut oil to the cashew mix.
- blend until smooth, the mixture will thicken once chilled, so don't panic if it looks thin.
- once the custard has chilled for 2-3 hours, assemble the cookies. Spread the custard on the flat side of one cookie and top with another cookie.
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