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Paleo Baking Cake & Muffin Mix, Paleo, Lemon Poppy Seed
Paleo Baking Cake & Muffin Mix, Paleo, Lemon Poppy Seed
9.6 oz
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About
Details
All natural. Estd 2012. paleobakingcompany.com. Gluten free. Dairy free. Soy free. Refined sugar free. For additional paleo cake variations and frosting recipes visit paleobakingcompany.com.
Ingredients
Hazelnut Flour, Coconut Flour, Sea Salt, Sodium Bicarbonate (baking Soda).
Directions
Makes 17-18 muffins or 1 - 9 inch x 13 inch cake. You Will Need: Two standard size muffin pans with paper liners or 1 9 inch x 13 inch pan, or 2 9 inch round pans. 6 eggs; 1 cup coconut oil; 1 cup honey; 1 cup freshly squeezed lemon juice (2-3 lemons); 2 tablespoons lemon zest, finely chopped; 2 tablespoons poppy seeds. 1. Preheat oven to 350 degrees. Melt coconut oil in a microwavable dish until liquid, (about 60-90 seconds on high.) Allow liquid coconut oil to cool. 2. Using a grater, remove yellow outer peel of lemon and finely chop. Measure two tablespoons of lemon zest & set aside. Squeeze lemons to extract 1 cup lemon juice & set aside. 3. Beat eggs for 30 seconds, add liquid coconut oil, honey, lemon juice & zest, mixing until combined. Add Paleo Lemon Poppy Seed Cake & Muffin Mix to wet ingredients. Mix until smooth then stir in 2 tablespoons poppy seeds until blended. 4. For muffins, fill standard muffin pan cups with liners & fill batter to full (batter will not rise). For cake lightly grease cake pan(s) with extra liquid coconut oil and spread batter evenly into one 9 inch x 13 inch pan or divide into two 9 inch round cake pans. 5. Bake at 350 degrees for 20-25 minutes (muffins) or 30-40 minutes (cake) until an inserted toothpick comes out clean. Allow to cool completely before removing from pan. Stores up to 5 days in a refrigerator or 30 days in the freezer. Baking times may vary.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 70
- Total Fat 6.4g10%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 218mg9%
- Total Carbohydrate 7g2%
- Dietary Fiber 4g16%
- Sugars 0g
- Protein 2g
Details
All natural. Estd 2012. paleobakingcompany.com. Gluten free. Dairy free. Soy free. Refined sugar free. For additional paleo cake variations and frosting recipes visit paleobakingcompany.com.
Ingredients
Hazelnut Flour, Coconut Flour, Sea Salt, Sodium Bicarbonate (baking Soda).
Directions
Makes 17-18 muffins or 1 - 9 inch x 13 inch cake. You Will Need: Two standard size muffin pans with paper liners or 1 9 inch x 13 inch pan, or 2 9 inch round pans. 6 eggs; 1 cup coconut oil; 1 cup honey; 1 cup freshly squeezed lemon juice (2-3 lemons); 2 tablespoons lemon zest, finely chopped; 2 tablespoons poppy seeds. 1. Preheat oven to 350 degrees. Melt coconut oil in a microwavable dish until liquid, (about 60-90 seconds on high.) Allow liquid coconut oil to cool. 2. Using a grater, remove yellow outer peel of lemon and finely chop. Measure two tablespoons of lemon zest & set aside. Squeeze lemons to extract 1 cup lemon juice & set aside. 3. Beat eggs for 30 seconds, add liquid coconut oil, honey, lemon juice & zest, mixing until combined. Add Paleo Lemon Poppy Seed Cake & Muffin Mix to wet ingredients. Mix until smooth then stir in 2 tablespoons poppy seeds until blended. 4. For muffins, fill standard muffin pan cups with liners & fill batter to full (batter will not rise). For cake lightly grease cake pan(s) with extra liquid coconut oil and spread batter evenly into one 9 inch x 13 inch pan or divide into two 9 inch round cake pans. 5. Bake at 350 degrees for 20-25 minutes (muffins) or 30-40 minutes (cake) until an inserted toothpick comes out clean. Allow to cool completely before removing from pan. Stores up to 5 days in a refrigerator or 30 days in the freezer. Baking times may vary.
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