lemon rosemary cakes

These mini lemon rosemary cakes are healthy, easy to whip up, and full of unique flavour! A perfect spring or summer treat.

½ cup almond milk
juice of 1 lemon
1/2 cup spelt flour
1 tbsp finely chopped fresh rosemary
1 tsp baking powder
¼ tsp baking soda
¼ cup coconut sugar
3 tbsp applesauce
½ tsp vanilla extract
2 tsp lemon zest (or more, to taste)

For the icing:
1/4 cup tahini
3 tbsp maple syrup
2 tbsp lemon juice
water to thin
optional: freeze dried raspberries

View the full recipe at love me, feed me →