Maple pecan scones

I'm not a great fan of the quintessential afternoon tea accompaniment on this side of the pond, namely scones and clotted cream. So even after I went wheat-free, I didn't miss scones one bit. I do, however, miss having a nibble with tea. So I decided to attempt making wheat-free scones. 

Maple pecan scones with maple syrup glaze

Cranberry lime loaf cake with honey butter glaze

I froze a small box of fresh cranberries leftover from making the orange cranberry cake over Christmas last year. Since that cake went down a treat, I decided to use the rest of the cranberries to make a cranberry and lime loaf. 

Cranberry lime loaf with honey butter glaze

Lime & coconut cake

Ever since tasting the coconut and lemongrass cake at Kate's Kitchen in Sligo town, I've been trying to figure out how to recreate this delicious cake. I decided to use lime (the juice and zest) instead of lemongrass (which would require a food processor that I don't have to purée). And I figured that the almond flour and shredded coconut would provide enough oils/fat on their own that I could leave out butter/coconut oil.

Lemon and lime loaf cake with citrus glazing (1)

I managed to get really juicy lemons and limes last week and have been enjoying homemade lemonade with crushed mint and ice at home. Very refreshing in this unusually warm Irish summer. To kick off the weekend, I took advantage of this wonderful batch of citrus fruit and baked a lemon and lime loaf cake with a citrus glazing.

I made something similar for the first time a good few years ago, a zesty lemon pound cake. But at the time, I wasn't overly concerned with avoiding wheat (and so I used cream flour) or using only natural ingredients (hence the addition of lemon essence). I do remember it being rather tasty, and so I decided to make another one using coconut flour.