SPELT CITRUS TEACAKES
Makes 12 teacakes
4 large eggs
1 cup organic granulated sugar
1 teaspoon vanilla bean paste
Pinch sea salt
Zest of two oranges
1 cup orange or tangerine juice
1/2 pure avocado oil*
1 3/4 cups organic spelt flour*
3/4 cup organic quick-cooking oats
2 teaspoons baking powder
12 small edible flowers
For glaze:
1/2 cup Confectioners sugar
1-2 tablespoons fresh lemon juice
Preheat oven to 350°. Line 12-cupcake pan with paper baking cups.
In a stand mixer, whip the eggs, sugar, vanilla, salt and orange zest until the mixture is fluffy and very bright.
Mix the juice and oil in a small separate bowl.
Reduce the mixer speed to low, add in the juice mixture slowly in a thin stream, continue until well blended.
Slowly add the flour, oats and baking powder mix until just blended. Scrap the sides of the bowl so the ingredients are all mixed together and smooth.
Pour the batter into the lined baked cups, dividing the batter evenly. Bake for 20 minutes and check for doneness using toothpick. Bake until the cakes are set, golden and a toothpick comes out with moist crumbs. Do not over-bake.
Remove from oven and cool on a wire rack for about 15 minutes at room temperature.
Mix glaze ingredients together in a small bowl. Spoon the glaze on the teacakes, allow to drizzle down sides. Gently press one flower on the top of each tea cake. Allow the cool completely.
Enjoy!