Mini Coconut Cake Bites Recipe

These great little cake bites are perfect when you want something that tastes naughty, looks naughty, but won’t destroy your attempts to eat better. Coconut flour is a very filling, very low glycaemic alternative to regular flour.

Serves

3-4

Ingredients

  • 75g (2½oz) coconut flour
  • 175g (scant 2 cups) porridge oats
  • 2 tbsp pumpkin seeds
  • 2 tbsp dried cranberries
  • Finely grated zest and juice of 1 large orange
  • 100g (3½oz) coconut oil, melted
  • 4 tbsp honey
  • 4 eggs
  • 1 jar of mincemeat (or mixed dried fruit)

Method

1. Preheat the oven to 200°C/400°F/Gas mark 6.

2. Combine the coconut flour, oats, pumpkin seeds, dried cranberries and orange zest in a bowl and mix thoroughly. Add the melted coconut oil and honey and stir to mix. Add the orange juice and stir.

3. Crack the eggs into the mixture one at a time, mixing well between each addition. When a firm, doughy cake mix has formed, spread half of it into the base of a small, greased cake tin.

4. Spoon the mincemeat over the mixture and spread it out evenly. Add the remaining cake mixture on top and bake in the oven for 15–20 minutes, until golden. Leave to cool completely before cutting into small squares.

Recipe taken from How to Cook Healthily by Dale Pinnock (RRP £20, Quadrille) Photography by Issy Croker.

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