Lemon whoopie pies

Chef: Susan Jane White

Prep: 25 mins

Cook: 20 mins

Whoopie pies are teeny custard cream cakes with personality all of their own.

64g coconut flour

85g almonds, ground

zest of 1 small lemon

2 tbsp dessicated coconut

2 tsp gluten-free baking powder

1/2 tsp ground turmeric

1/2 tsp unrefined organic salt

4 medium eggs

112ml extra virgin coconut oil

170ml runny honey or brown rice syrup (not maple syrup)

squeeze of lemon juice

For the vanilla custard cream:
170g cashews, soaked in water overnight

118ml water

85g raw agave, barley malt extract or brown rice syrup (not maple syrup)

2 tsp vanilla extract

squeeze of lemon juice

112ml extra virgin coconut oil, melted

Preheat the oven to 170°C / 340°F / Gas Mark 4. Line 2 trays with parchment paper.

Stir together the dry ingredients. In a separate bowl stir the wet ingredients together.

Add the dry ingredients to the wet and mix well. Spoon little puddles onto the lined baking trays.

You may need to cook the whoopies in batches, especially if they're teeny tiny ones. Bake large whoopies for 15-18 minutes. If you made smaller whoopies, they'll only take 12-15 minutes.

Remove from the oven and allow to set for 15 minutes before transferring them from their tray and sandwiching with the vanilla custard cream.

To make the vanilla custard cream, discard the soaking water from the cashews. Blitz the nuts in a high-speed food processor with the fresh water, natural syrup, vanilla and optional lemon for a good 2 minutes.

Meanwhile, gently melt the solid coconut oil until liquid. While the motor is still running, slowly add the coconut oil to the whizzed cashew. Blitz until smooth rather than grainy. The custard cream tends to thicken once chilled for a few hours.

Once it's spreadable, use a knife to slather the filling over a whoopie base, then top with another biscuit.

This recipe is by Susan Jane White.

Serves
makes 20

Preparation Time
25 minutes

Cooking Time
20 minutes

Main ingredients
Dairy, Flour, Eggs

Recipe Type
Cakes & Baking, Dessert, Cake Stall, Cookies & Biscuits

Level of Difficulty
Moderately Easy