Coconut and Lemon Curd Thumbprint cookies

Coconut and Lemon Curd Thumbprint Cookies Loula Natural

I absolutely love lemon curd (here is my version). I whipped up a batch as it is packed with healthy fats (butter and eggs) and I don’t worry so much when I use coconut sugar to flavour it- we like it tart anyway. It is a great way to really treat the kids.

coconut and lemon curd cookies close up Loula Natural

We also love making these coconut cookies– so when my daughter asked me to make them again I thought of combining the two. The result is really delicious! Lemon and ginger of course being a match in heaven- and great for the immune system as the change of season is upon us.

Coconut and Lemon Curd Thumbprint Cookies
I twist on my coconut ginger cookies- adding a dollop of my freshly made lemon curd. Light, delicious and good for the immune system! Full of healthy fats. Really easy recipe to make with the kids
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Ingredients
  1. 12 tbsp Coconut flour
  2. 10 tbsp Butter (soft- I use organic)
  3. 2 tbs of Honeycomb honey
  4. 1-2 tsp ginger powder or grated ginger root
  5. 1 drop of lemon essential oil or a splash of lemon juice
  6. about 1/4 tsp Lemon Curd for each cookie
Instructions
  1. Heat the oven to 200 c
  2. Add all of the ingredients (except the lemon curd) to a mixer
  3. Use the k beater to beat the ingredients together to form a soft dough
  4. Ball up the dough and place on baking sheets that have been greased or have baking paper
  5. Get your trusty assistant (or yourself!)to push their thumb in the middle to create the cookie with a space for the lemon curd when they are cooked.
  6. Cook for 8-10 mins or until turning brown.
  7. Allow to cool on the baking tray otherwise they will crumble apart
  8. When they are completely cool- add a dollop of Lemon Curd just before serving.
  9. Enjoy
Notes
  1. Be careful they burn quickly- I keep going in 30 second bursts on the timer
  2. I keep mine in the fridge without the Lemon Curd otherwise they go soggy.
Loula Natural http://loulanatural.com/
 I love mine with a nice cup of Rooibos or my bulletproof coffee!

coconut and lemon curd cookies Loula Natural

Here are some other thumbprint cookie recipes;

Coconut and Lemon Curd Thumbprint Cookies Loula Natural Pin

 

Pumpkin Bread

Pumpkin Bread Loula Natural

Pumpkin Bread

Works best when making mini loafs as they stay moist and not too dense.

4 tbs coconut sugar,

2 tbs coconut nectar

2tbs Olive oil,

2tbs coconut oil

1tbs Kefir (any-optional but makes it lighter)

400g Pureed pumpkin

¼ lemon squeezed

Thumbnail size of grated ginger.

1 cup Almond Flour,

½ cup Quinoa Flour

¼ coconut flour

1 cup All purpose gluten free flour/buckwheat flour.

1tbs poppy seeds

1 ½ tsp cinnamon,

½ tsp grated nutmeg,

1 tsp Xanthum gum (or Chia gel- 1 tsp chia to 3tsp water let it sit for 10-20 mins till gel consistency)

1 ½ tsp baking soda,

½ tsp Salt

Mix all wet ingredients (everything on list till grated ginger) in the Kenwood or with a hand mixer.  Mix dry ingredients together in another bowl. Slowly fold in dry ingredient to wet ingredients. Meanwhile grease some mini loaf tins. When fully mixed, put into loaf tins. Pre-heat oven to 200C and cook for 15-20 mins. Turn out onto cooling rack when finished.

Pumpkin Bread Loula Natural Pin

Baked Pumpkin Donuts

Baked Pumpkin Donuts Loula Natural

I have been finding out about my home country in the past few month, my new and old friends have made me aware of places I have never been before. Recently my great friend Angela took me to one of her favourite places and now also one of mine!!! I saw this recipe before and so needed the donut pan to make it. I found them in Shanghai St- Thanks Angela xx

I have adapted this recipe to make it Gluten/dairy free. The pumpkin makes it incredibly moist unlike some of the really dense gluten free bread I have been making previously. You could probably also use sweet potato, but I like pumpkin as it is now in season. I have used canned but its even more tasty when you cook up the pumpkin yourself and puree it. Let it cool and its ready for the recipe.

1 cup all purpose gluten free flour/buckwheat flour

3/4 cup almond flour (optional I have also substituted coconut flour for when Eva takes them to School

1 1/2 teaspoons baking soda

1tsp milk/water kefir

1/2 teaspoon salt

1 teaspoon

1/3 cup coconut oil Pumpkin spice mix

1/2 cup coconut sugar

1 egg

1 1/2 teaspoon vanilla extract

3/4 cup canned pumpkin

1/2 cup oatmilk (any milk)

Preheat oven to 200c. Butter a donut pan and set aside. In a medium bowl, mix flour, baking powder, salt, and spices together, and set aside.

In a large bowl, or a the bowl of a kenwood mixer, fitted with the beater, whisk oil, coconut sugar, egg, vanilla, pumpkin, and oat milk until combined.

Slowly add the dry ingredients into the mixture- I did it spoon by spoon and stir until just combined, do not over mix batter. Using a pastry bag, fill each donut cup with the batter. Pipe out a nice circle, not too full as they will rise up a bit. Bake for 11-13 minutes, until donuts spring back when gently pressed.

Turn donuts onto a wire each and allow to cool for a few minutes- if you can!

Baked Pumpkin Donuts Loula Natural Pin

 

for coating: 2 tbs coconut oil 1/3 cup coconut sugar 1/2  tablespoon cinnamon While the donuts are cooling, put the coconut oil in one bowl, and combine the sugar and cinnamon in anther. While donuts are still warm, brush each donut with oil and roll in cinnamon sugar mixture. Serve immediately.

I refilled the piping bag and clamp both ends and put in the fridge to make another 6 tomorrow and the next day!!

I have also made these as ‘donut holes’ and they are just as yummy- if you dont have the donut pans!

 

**You can bake these a day ahead of time, and store in an airtight container. Do not coat them in the butter/ cinnamon-sugar mixture until just before served or they will get soggy- but if you are anything like me- if they are made they are eaten!! I like them warm and fresh**

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