If I had to capture the past week and a half in a single image, it would be that of a figure trying to keep up a steady-fast pace through soft sand, head down, picking up each foot and feeling it sink down only a pace ahead, focusing on moving forward, one hand holding a string from which three non-helium balloons drag-bounce, quietly, on the sand behind.
In other words, my body chose an incredibly rude time to succumb to one of winter’s pervasive flus. And yet, at the same time, I’m grateful that I was able to hold myself together with sticky-tape and wishes at all the absolutely necessary moments.
Amongst the headaches, sore throat, feelings of delirium, insomnia, and complete loss of voice (miming is fun!), I managed to go out for a fancy birthday dinner, host a teleconference, assist my brand-new colleagues settle into their work, fly interstate for a meeting, and run an evening community consultation with a higher rate of attendance than we’d even dreamed of (and, subsequently, were not prepared with enough chairs for).
As you can imagine, now that it’s the weekend, every aspect of my being is exhausted.
Therefore I shall cut to the chase: these Gluten-Free, Grain-Free and Dairy-Free Lemon and Poppy Seed Coconut Flour Cupcakes are not only delicious, but perfect to have on hand during times of physical and mental overwhelmedness.
They have a truly unique texture due to the coconut flour, which soaks up liquid like nobody’s business. The cupcakes are moist but have a soft crumb, seem perplexingly both dense and light and, most importantly, are scrumptious with their intermingling flavours of lemon, coconut, poppy seeds, and light sweetness.
Lemon and Poppy Seed Coconut Flour Cupcakes, Gluten-Free, Grain-Free and Dairy-Free
Adapted from Evan’s Lime in the Coconut Cupcakes
- 1/4 cup plus 3 tsp coconut flour
- 1/4 cup caster sugar
- 2 tsp poppy seeds
- 1/4 teaspoon baking soda
- 2 eggs
- 1 egg whites
- 1/2 cup coconut milk (the canned kind)
- 1/2 tsp vanilla extract
- 1 tb lemon juice
- Preheat oven to 180°C (350°F), and line six holes of a muffin tin with paper cases.
- In a medium-sized bowl (or a bowl shaped like a unicorn, because I am incredibly tired and my mind has wandered to a place where all kitchen utensils come in the shape of imaginary creatures. Would you like a Loch Ness Ladle? Or perhaps a Manticore Mandoline?), stir together the coconut flour, sugar, poppy seeds, and baking soda.
- In another bowl, whisk together the eggs, egg white, coconut milk, and vanilla extract, then stir this into the dry ingredients. Lastly, stir through the lemon juice.
- Divide the batter evenly between the muffin tins, then bake for 30-35 minutes until the tops are firm to the touch and a little bit golden.