Lemon Whoopie Pies - cooking recipe

Ingredients

1/2 cup coconut flour
1/2 cup ground almonds
1 lemon, zest of
2 tablespoons desiccated coconut
2 teaspoons baking powder
1/2 teaspoon ground turmeric
1/2 teaspoon sea salt
4 medium eggs
1/2 cup extra virgin coconut oil
1/2 cup honey or 1/2 cup brown rice syrup
1 squeeze lemon juice
1 cup cashews, soaked overnight
1/2 cup water
1/4 1/4 cup brown rice syrup or 1/4 cup barley malt extract
2 teaspoons vanilla extract
1/2 cup melted coconut oil

Preparation

preheat the oven to 350.
line 2 trays with parchment paper.
in one bowl, stir together the dry ingredients through the sea salt.
in another bowl, stir together the eggs, first measure of coconut oil, and the honey. (as well as the squeeze of lemon juice if using).
add the dry ingredients to the wet and mix well.
spoon little puddles onto the lined baking trays. Bake large whoopies for 15-18 minutes. Smaller ones will only need 12-15 minutes.
Remove from the oven and allow to set for 15 minutes before transferring from their tray and sandwiching with the vanilla cream.
to make the vanilla custard cream, first discard the soaking water from the cashews.
blitz the nuts in a high speed food processor with the fresh water, natural syrup, vanilla, and another optional squeeze of lemon for a good two minutes.
while the motor is running, slowly add the coconut oil to the cashew mix.
blend until smooth, the mixture will thicken once chilled, so don't panic if it looks thin.
once the custard has chilled for 2-3 hours, assemble the cookies. Spread the custard on the flat side of one cookie and top with another cookie.