Welcome to my best ever Paleo lemon biscuits.
I am sure you have noticed a theme on Heavy2Healthy lately and that is my love for everything sweet. I wont lie I have always had a big and bad sweet tooth. I can go through all the different things that you give up to go Paleo and the only thing that I truly miss is chocolate and sweet treats.
I could easily share a box of broken biscuits in one night with the husband and in the summer I go through way too many lollies oh and don’t get me started about Ben & Jerry’s or my love for a big bar of chocolate.
But that is what is so good about Paleo. You can indulge your sweet tooth but in a natural way and the great thing about a natural sweet tooth is that you have your sugar fix and then you don’t want to come back for more because it is much richer it satisfies you.
Take a bar of chocolate. We often have galaxy. I just can’t stop at 5 squares (or one row) and the other half is the same. But if we are sharing dark chocolate we are perfectly happy on one row each and it simply stops here.
With this in mind today is about the other big craving we all have in our lives and that is cake. We have made a delicious lemon biscuit cake and its perfect for when you want that sweet fix.
- 60g ground sunflower seeds
- 90g coconut flour
- ½ tspn baking soda
- 2 tbsps coconut oil
- 2 tbsps honey
- 2 eggs
- 1 tspn vanilla extract
- 1 tspn lemon juice
- 3 large eggs plus 1 yolk, lightly beaten
- 170g cup honey
- 255g fresh lemon juice
- 3 tbspns coconut flour
- 1 tspn lemon zest
- Preheat oven to 350/gas mark 4.
- Combine all of the base ingredients in a food processor or blender. Mix until all the ingredients come together and forms a nice dough mixture.
- Lightly grease a 9×9 square baking dish with some coconut oil. We like to use a reuseable baking sheet as its not as messy. Press the dough into the bottom but not too tightly.
- Prick the dough a few times all over with a fork then bake for 10 minutes or until firm to touch. Remove from the oven take out of the oven dish and cool on a cooling wrack whilst you make the filling.
- Mix together all of the filling ingredients. Keep whisking until the coconut flour is fully absorbed and the filling is smooth. Then put your bottom back into your baking dish when it is cool.
- Pour the filling on top of the baked crust, and bake again for 15-20 minutes or until the centre is firm to touch. Cool on a cooling rack for 20 minutes then put in the fridge to cool.
- Serve when cold.