Immune boosting recipe no.3: Lemon drops. Lemon is a great source of Vitamin C which is critical for our immune system. With time and ease of preparation in mind, I have cheated a little with this recipe and used store bought gow gee wrappers. You can find gluten-free wrappers at some health food stores otherwise there are recipes online too. These wrappers go so crispy once baked and work perfectly as a cup or tartlet alternative.
Preheat the oven to 170°C.
Coat 15 cups of a mini muffin tray with coconut oil spray and place a gow gee wrapper in each cavity.
Spread the wrapper around to form a cup shape, cut off excess edges if required. Lightly spritz the wrappers with coconut oil.
Bake for 8-10 minutes until lightly golden. Remove from the oven and let the cups sit in the baking tray for 5 minutes. Transfer the cups to a wire rack to cool completely.
Zest lemon and squeeze the juice of 1 lemon to use in the lemon cream.
To make lemon cream, blitz all remaining ingredients, pre-soaked and drained cashew nuts, lemon zest, lemon juice, coconut oil and maple syrup in a food processor until creamy.
Transfer mix into a piping bag if you have one and carefully pipe into each cup. Otherwise, you can also spoon the mixture into each cup.
Set in fridge for 1-2 hours and enjoy!
15 servings
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