Coconut contains a lot of fat, so it’s unnessesary to add extra fat to the cakes. These coconut cakes can be done without adding any extra fat and with just a little bit of sweetening. With lemon peel they taste fresh and delicious. Don’t bake them too long, or they may get dry. If you want to add fat, use coconut oil. 1 or 2 tbsp is enough.
Cooking time: 25 minutes, including a tea break.
|Nutritional value 1 cake: 136 kcal|
3 g (9 E%)
12 g (82 E%)
3 g (9 E%)
|*The percentage of fat is high. Guidelines are: carbohydrates 45-60 E%, fat 25-40 E% and protein 10-20%. Try to compensate for this during the day.|
- 2 lemons, the peel
- 3 egg
- 1.5 tbsp agave syrup, or honey
- 450 ml / 2 cup coconut flakes
- Heat the oven to 175 degrees Celsius / gas mark 3 / 350 degrees Fahrenheit.
- If you want to add fat, melt the coconut oil.
- Wash 2 lemons and grate the peel finely.
- Whip 3 eggs in a bowl. Stir in the coconut oil, if you are using it, 1.5 tbsp agave syrup, lemon peel and 450 ml / 2 cup coconut flakes in the bowl.
- Put baking paper on a baking tray and form 10 cakes. Bake for 14 minutes in the middle of the oven.
- When the cakes are baking, take a few moments to be mindful. Pull up a chair and sit down so that you feel the smells from the oven. Close your eyes and breathe gently in and out through the nose. How does the food smell? What scents are the strongest? What happens in the body when you smell the food? Does your stomach rumble? Just sit and breathe in and out through your nose for a minute.