KSFL Jan’s Blueberry & Lemon Cake


  1. 2/3 cup coconut flour
  2. 1/2 tsp baking soda
  3. Pinch of salt
  4. 5 eggs
  5. 1/3 cup almond milk
  6. 1/4 cup honey
  7. 1 tsp vanilla extract
  8. 6 tbsp lemon juice
  9. 2 tsp lemon zest
  10. 1/2 cup fresh blueberries, plus additional for topping
  11. Coconut oil, for the pan
For the frosting
  1. 3/4 cup coconut cream, chilled
  2. Juice of 1/2 lemon
  3. 2 tbsp honey
  4. Dash of vanilla
  1. Preheat the oven to 350 degrees F. Coat an 8-inch baking pan generously with coconut oil. Combine the coconut flour, baking soda, and salt together in a small bowl.
  2. In a separate large bowl, mix together the eggs, almond milk, honey, vanilla, lemon juice, and lemon zest. Add in the coconut flour mixture and stir well to combine. Gently fold in the blueberries.
  3. Pour the cake batter into the prepared baking pan. Bake for 30-40 minutes, until golden brown and a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack before carefully flipping out of the pan.
  4. While the cake cools, blend together the coconut cream, lemon juice, vanilla, and honey until completely combined. Spread in an even layer on top of the cakes (once they have been flipped out of the pan). Top with additional blueberries if desired.
  1. Servings: 6
  2. Difficulty: Medium

KSFL Soup Recipe and gluten free bread buns


Chop mixed veg, add to a pan with water, low sodium stock and dried sage.

Cook till veg is soft, then pop in blender.

Gluten Free Bread Buns

2 tbsp ground flaxseed

2 tbsp ground almonds

1/4 tsp gluten free baking powder

1 egg white

Pinch sunflower seeds

Pinch black pepper, dried sage and Himalayan salt

Water – sticky but slightly runny texture!


KSFL Soup and buns