125g granulated coconut nectar
125g non dairy spread (or butter)
125g self raising gluten free flour
125g desiccated coconut
Zest and juice of 2 lemons
A handful of raspberries
A sprinkling of fresh lavender
Preheat oven to 170C.
Cream the sugar and spread mith an electric mixer (butter will work too) until pale and creamy. Add the eggs one by one and beat thoroughly, don’t worry if it splits a little the flour will bring it back to consistency. Sift in the flour and fold gently. Stir in the zest and juice and finally the coconut. Tip into a lined brownie pan and dot with the raspberries pushing them in with your fingers (the fun bit)! And then sprinkle liberally with the fresh lavender. Bake for 25 mins or until golden, springy to touch and and an inserted cocktail stick comes out clean.
I am in St Tropez at the moment, cooking my little heart out, loving traipsing around the markets and finding it a very hard task to find organic produce. That said, there is one guy in the market, right by the vintage louis vuitton handbags at extortionate prices, the handbags not the fruit and veg that is! Who once a month (second Tuesday in the month) comes down from the Collobriers area to sell his wares. I used his lemons and raspberries in this recipe. Meci phillipe, you may have saved my bacon!!
A beautiful gluten free, sugar free cake best served for tea, in Provence, overlooking the Mediterranean after a hard day on the beach……. Well, that would be nice I have to make do with a phenomenal view!! On that note, I’m off to catch a freckle à tout alors!!