Coconut & Pistachio Cakes with a Pistachio Glaze!
Almost too pretty to eat, you’ll be surprised just how easy they were to make too!
Topped with edible flowers which I picked up in home bargains of all places- a treat for the eyes and the taste buds 😉
Let’s get baking chickens!
-40g Oat flour (I just grind regular oats)
-40g Coconut flour (I use The Good Stuff)
-1 TSP Baking powder
-TSP Vanilla extract
-2 TBSP Natvia sweetener
-10g Coconut Oil (I use The Good Stuff)
-80ml Coconut Milk
-10g Pistachio Jell-O
-100ml Coconut Milk
1.Pre-heat your oven to 150 degrees then measure out all your dry ingredients. Add your eggs, coconut oil then pour in your milk as your stir through to achieve a cake bater consistency
2.Pop in the oven for 12 minutes whilst you whisk together your coconut milk and Jell-O- you will have to be quite vigorous!
3. Allow the cakes to cool before decorating how you wish then tucking in!!
I’d say these were the perfect summer show-stopper but it appears summer is over in the UK. None the less, you can always make them to brighten up yours (or someone else’s) day 😉
All my love,