Gluten Free Lemon-Rosemary Teacakes photo
Gluten Free Lemon-Rosemary Teacakes
photo by recipe author

Makes 18 teacakes
Preparation Time: 30 minutes

  • 2 large eggs, separated
  • 1/4 cup honey
  • 1/4 cup coconut oil, plus extra for greasing the pan
  • 1 tablespoon fresh lemon zest
  • 1 tablespoon finely chopped rosemary
  • 1 cup blanched almond flour
  • 1/4 cup arrowroot starch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • sliced almonds, for sprinkling

Preheat oven to 350 degrees F. Lightly grease 18 cups of a mini muffin tin with coconut oil.

Using the whisk attachment of an electric mixer beat egg whites to soft peaks. Set aside.

In a small saucepan, melt honey and oil together until just melted. Transfer to a small bowl and whisk in lemon zest, rosemary, and egg yolks.

In a medium bowl, whisk together almond flour, arrowroot, baking soda, and sea salt. Stir in the oil and honey mixture to form a thick batter.

Fold the egg whites into the batter, taking care to deflate them as little as possible. Fold in until thoroughly incorporated and batter is a pale golden color.

Spoon batter evenly among the greased muffin cups. Sprinkle tops with almonds.

Bake for 10-12 minutes until teacakes are golden brown and a toothpick inserted comes out clean.

Cool completely before removing from pan and serving.

Recipe submitted by Hallie, Middleton, WI

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