2 Tablespoons Flax meal (mixed with 6 tablespoons water)
1 Cup Chickpea flour
1 Cup Brown rice flour
1/2 Cup Walnuts
1 1/2 Cups coconut , Unsweetened
1/4 Teaspoon Salt
1 Teaspoon Baking soda
1/2 Teaspoon Baking powder
Preheat your oven to 350 degrees. Grease the inside of your tart tins with coconut oil. Mix your flax meal and water together and place in fridge to create a thicker texture (the flax meal is used as a substitute for eggs).
In a large bowl, mix your dry ingredients: chickpea and brown rice flour, walnuts, coconut, salt, baking soda, and baking powder. In a medium bowl mix your remaining wet ingredients, including your orange zest and the flax from the fridge.
Pour your wet ingredients into your dry and mix well. Fill your tins right to the top, these cakes don’t rise much. Cook for 13-15 minutes until cooked all the way through. Let your tins cool and remove from pans. Sprinkle more orange zest and coconut on top or add a drizzle of raw honey.