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Something I don’t think I’ve told you about myself before (which is actually a bit difficult to believe, considering it’s such a big part of my personality) is my love of giveaways, contests and drawings.
I was always the kid entering drawings for doorprizes at school events and birthday parties growing up. I even mastered a special fold for entry slips that nearly guarantees a big win every time. For me, the highlight of turning 18 wasn’t that I could vote or rent a car (in some states), but rather that I could legally enter the majority of United States sweepstakes.
I’m also an avid game show fan. One of my bucket list dreams is to someday be on Wheel of Fortune. I’ve been watching the show regularly for well over a decade. (So Official Wheel of Fortune Contestant Seekers, if you’re reading this, know that I’m your number one viewer and, not to beg, but it would make my year—okay, my lifetime!—to come on the show. You can find my contact information here. It would be an honor.)
I don’t normally consider myself a lucky person—I rarely win anything I enter—but the tides have changed the past few months. With giveaways speckling the blogosphere like snowflakes in a Wisconsin winter, I threw caution to the wind and entered for all kinds of things back in December. Cookbooks, products, gift cards—you name it, I entered.
Believe it or not, I’m on a winning streak. First, it was the ticket to the Gluten and Allergen Free Expo in Chicago this April. I’m thrilled to be attending! (If you’re going too, drop me a comment. I’d love to meet you!)
Then, I won a couple of cookbooks from a non-blog giveaway I entered locally. In mid-December, I won a package of delicious gluten-free products from Elana’s Pantry courtesy of Benefit Your Life. Included in the gift pack were Dagoba Chocodrops, Benefit Your Life Almond Flour, vanilla extract, agave nectar and grapeseed oil. I was off-my-rocker excited to be the winner, let me tell you. And I immediately set to baking up a storm with my gluten-free goodies.
So, because of my persistence since a young age to keep entering drawings, because of my love of giveaways and all things randomly selected, and because of my lucky streak here the past few months, I bring to you Lemon Rosemary Teacakes. Had I not won six pounds of almond flour from the Almond Flour Queen herself, I would likely not have developed this recipe. Really, it’s Elana you have to thank for these teacakes, not me.
And thank her we must. These bite-sized cakes of goodness are dainty and delicate on the tongue, while still offering a spongy texture and some great gluten-free nutrition. As they bake, the house is filled with the refreshing aromas of sweet lemon and earthy rosemary. I’m eager to bake another batch for the fragrance alone.
As the name implies, the teacakes would accompany afternoon tea perfectly. Me? I prefer to nibble on them as I scroll through my favorite blogs, enter giveaways, or tune in to yet another episode of Wheel.
All the while eagerly hoping for a big win, of course.
Lemon Rosemary Teacakes
Makes 18 teacakes
2 large eggs, separated
¼ cup honey
¼ cup coconut oil, plus extra for greasing the pan
1 tablespoon fresh lemon zest
1 tablespoon finely chopped rosemary
1 cup blanched almond flour
¼ cup arrowroot starch
½ teaspoon baking soda
¼ teaspoon sea salt
Sliced almonds, for sprinkling
- Preheat oven to 350 degrees F. Lightly grease 18 cups of a mini muffin tin with coconut oil.
- Using the whisk attachment of an electric mixer beat egg whites to soft peaks. Set aside.
- In a small saucepan, melt honey and oil together until just melted. Transfer to a small bowl and whisk in lemon zest, rosemary, and egg yolks.
- In a medium bowl, whisk together almond flour, arrowroot, baking soda, and sea salt. Stir in the oil and honey mixture to form a thick batter.
- Fold the egg whites into the batter, taking care to deflate them as little as possible. Fold in until thoroughly incorporated and batter is a pale golden color.
- Spoon batter evenly among the greased muffin cups. Sprinkle tops with almonds.
- Bake for 10-12 minutes until teacakes are golden brown and a toothpick inserted comes out clean.
- Cool completely.