2 tablespoonsmelted virgin coconut oil or olive oil
2tablespoonslemon juice
3largefree-range eggs
1smalllemon, finely sliced
Instructions
Preheat oven to 180C (350F). Line 8 muffin tins with paper cases or grease really well.Place ground almonds in a large bowl. Sieve over brown rice flour, buckwheat flour, baking powder, spices and baking soda. Add a pinch of salt, sugar and chia seeds and whisk well to combine.
In a smaller bowl, combine coconut milk, oil, lemon juice and eggs and whisk well.
Add wet mixture to dry and stir until just combined. Divide between paper cases, top each with a thin slice of lemon and bake for 18-20 minutes, or until risen and golden and a skewer inserted into the centre comes out clean. Remove from the oven and set aside 5 minutes before transferring to a wire rack to cool further. Nice eaten slightly warm, however they will store airtight for 2 days.