mini almond lemon thyme cakes (gluten free)
The Indolent Cook
The Indolent Cook
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Ingredients

  • 1 cup water
  • 1 cup raw sugar
  • 1 handful/bunch lemon thyme - I had about 10 sprigs, and I reckon the more the merrier*
  • 1/2 cup lemon juice
  • 1 cup almond meal (100g)
  • 1/2 teaspoon baking powder
  • 1/2 cup lemon thyme syrup
  • 2 eggs
  • pinch of salt
  • olive oil, to grease 6 muffin cases

Instructions

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