Lemon Pistachio Cakes (Gluten Free, Nut Free, Clean eating, Paleo) + Life as a working mum

IMG_2250 (640x427)My mind ticks and turns. I have this list of things running in my head all the time. 

Having said that, working 3 days seem to be working for us. We dropped some other commitments and I find that the “long weekend” I have with Asher is working. How do I know?

  • We are starting to get into the groove of weekend bulk cutting/cooking
  • I’m falling into the routine of when to do certain household chores like clothes folding and general cleaning
  • I can focus and work those 3 days, yet feel that I have time with AsherIMG_2249 (640x427)

Of course there are weeks where it feels a little more tiring than usual. Hubby commented that he notices that by Thursday, I look shattered. I may look that way but it is also a sense of relieve that I get to spend that wonderful full day with Asher on Friday. We have pj mornings where we stay in doors, get some household chores completed but we would also draw/paint or create something in the kitchen. Sometimes I would make pancakes which apparently is his favourite food at the moment! IMG_2252 (427x640)

These lemon pistachio cakes were created during one of those friday mornings. Since I love cooking and baking, I can’t help but want to involve Asher in it. Sometimes he is very enthusiastic and wants to beat the eggs up or fold in ingredients. Other times he can be curious and want to know what each item is. There are also times where he prefer to do his own thing and leave me to my own devices. 

I used almond milk but feel free to use usual milk or a water down version of coconut milk if you like. I love pistachios. In chinese they are known as “Happy Fruit”. They are pretty expensive though and I use it sparingly. IMG_2251 (640x427)

Lemon Pistachio Cakes
Yields 11
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Prep Time
20 min
Cook Time
30 min
Total Time
40 min
Prep Time
20 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1/4 cup coconut flour
  2. 1/2 cup desiccated coconut
  3. 1/2 cup shelled pistachios
  4. 1/2 cup lemon juice and zest
  5. 4 eggs
  6. 3/4 cup milk/coconut milk or almond milk
  7. 1 tsp vanilla paste
  8. 1/2 tsp bicarb
  9. 1 tsp baking powder
  10. 1 tsp honey
Instructions
  1. Prepare muffin wrappers or cake wrappers.
  2. Preheat oven to 180C.
  3. Place dry ingredients in a bowl. Whisk up eggs, honey, milk and vanilla. Fold wet to dry. Sprinkle more chopped pistachios and coconut flakes on cakes. Bake for 30 minutes or it is all risen.
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