Lemon Whoopie Pie Recipe

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  • Dairy-free
  • Gluten-free
  • Healthy

makes:

20

Prep:

25 min

Cooking:

20 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

The Extra Virgin Kitchen by Susan Jane White (£21; Gill & Macmillan)

Ingredients

  • 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

Method

  • Preheat the oven to 170C, 340F, gas 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 custad 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.

Top Tip

The custard cream should be chilled enough to stay firmly in place and hold the whoopie pie together.

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