This paleo teacakes recipe reminds me of when I was a little kid, and I and my friends would play this game where I was the grumpy “Miss Manderly” teaching my friends to act like proper ladies over teatime. Most of the time the “tea” and “teacakes” were simply imaginary, and the fun in the game came from the other girls misbehaving and Miss Manderly getting all worked up about it.
I have a lot of memories of tea parties as a child. This recipe really brings that back because it’s what I imagine Miss Manderly would’ve served at her tea party. These paleo teacakes are very light cookie with poppy seeds, thyme, and the refreshing flavor of citrus.
And just in case you’re worried they are too refined, my siblings gobbled them up pronto as soon as I made them.
And yes, that is coffee in the photo. That’s because you can serve these with whatever you want if you’re not a tea person 😉
- egg – 1
- coconut oil – 1/3 cup, melted
- maple syrup – 1/3 cup
- orange juice – of 2 oranges
- tapioca starch – 1-1/2 cups
- blanched almond flour – 1 cup
- coconut flour – 1/4 cup
- poppy seeds – 1 tablespoon
- baking powder – 1 teaspoon
- dried thyme – 1/2 teaspoon
- Preheat oven to 350 degrees Fahrenheit.
- Grease a large baking sheet with coconut oil.
- Whisk the egg in a bowl and add the coconut oil and maple syrup. Stir in the orange juice.
- Add the flours, poppy seeds, baking powder, and thyme.
- Form into 12 little balls and flatten on the baking sheet.
- Bake for 15 minutes.
