…I forgot to make the cross – oops!
Ingredients
300g ground Almonds
20g coconut flour
50g organic sultanas (soaked in earl grey tea)
30g chopped dried apricots (soaked in earl grey tea)
60ml honey (or maple syrup) – you can also use half honey and half maple syrup if you wish
2 eggs
2 tbsp. melted coconut oil
grated rind of 1 unwaxed lemon
grated rind of 1 unwaxed orange
1 tsp ground allsice
1 tsp ground cinnamon
1/2 tsp mace (or nutmeg if you don’t have mace)
1/4 tsp ground ginger
1/8 tsp ground cloves
1 tsp bicarbonate of soda
large pinch of sea salt
Method
Set the oven at 180°C
Measure the dried fruit and place in freshly boiled water with 2 earl grey tea bags. Leave to soak for 10 mins or so.
Measure the ground almonds, coconut flour, spices, bicarbonate of soda and salt into a bowl. Whisk together with a balloon whisk. Strain the fruit from the earl grey tea and add to the mixture. Wash the lemon and orange and grate the zest into the bowl and mix well.
Whisk the eggs, honey (or maple syrup) and melted coconut oil.
Pour the wet ingredients into the dry and mix well with a spoon.
Don’t worry if the mixture is slightly wet, add a little more almond flour if you feel it is too wet.
Wet your hands with a little cold water and roll the mixture into six or eight balls, then place them on a parchment lined or non-stick baking tray.
Place in the oven, cook at 180°C for 5 minutes then turn the heat down to 150°C and cook for a further 20-25mins. Cover with some foil if they are becoming too brown towards the end. Once ready take them out and place on a wire rack to cool.
Enjoy with a big blob of goats butter…yummy!
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