When I signed up for Paleo Pen Pals I was really hoping that I’d meet some awesome people and turns out I have. One of the gals that I met, Amy and I really hit it off. So much so that we decided to do an extra challenge this month with each other. She sent me some raw local wildflower honey and a loose leaf local fruit tea blend from a Boston farmer’s market. I knew instantly what I wanted to make – tea cakes with tea in them! They turned out chewy and delicious.
Grain Free Tea Cakes
*makes 11 cakes
1/4 cup water
2 tsp loose leaf tea
1/4 cup extra virgin coconut oil
1 tbsp raw honey
1 tsp vanilla extract
1 cup blanched almond flour
1/4 cup crushed hazelnuts
pinch of sea salt
Bring water to a boil and add the tea. Let steep for 3-5 minutes, strain leaves and let cool. Preheat oven to 375 degrees F. Mix the coconut oil, honey, vanilla extract and tea in a bowl combining well. Add the almond flour, hazelnuts and sea salt and stir to combine.
Place small mounds (about 1 1/2 tbsp) onto a parchment lined baking sheet.
Bake for 11 minutes. Let them cool on the counter for about 30 minutes then move to the fridge for another 30 minutes to firm up. Store in an airtight container in the fridge.
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