Lemon Poppy Hearts with Ricotta Raspberry Filling Recipe

For the Biscuits

• 3 Tbsp (30g) Almond Meal
• 2 Tbsp (20g) Coconut Flour
• 1 tsp Vanilla bean paste
• 1 Tbsp poppy seeds
• Zest and juice of 1 lemon
• Pinch salt
• 1/2 Tbsp coconut sugar
• 1/4 tsp baking powder
• 1 egg
• 1 Tbsp coconut oil or organic butter melted

For the Filling

• 1 Tbsp Raspberries mashed
• 2 Tbsp Smooth low fat Ricotta
• 15g Bulk Nutrients Strawberry WPI / WPC protein powder *

1. Step 1: Set your oven to 180°c and line a baking tray.
2. Step 2: In a bowl combine your dry ingredients, mix well.
3. Step 3: Add your wet ingredients and incorporate into a dough.
4. Step 4: Between two sheets of baking paper, roll the dough out to about 1/2cm thickness. Using a cookie cutter, or free cut with a sharp knife cut out your heart shapes. Transfer to your baking tray. Re-roll off cuts and continue to cut out until no dough is left.
5. Step 5: Bake for approx. 10-12 minutes until turning golden on the edges. Remove and allow to cool slightly before moving a wire rack. Cool completely before adding in your filling.
6. Step 6: Make your filling. Whip your ricotta until thick and creamy and carefully whip in your protein powder and mashed raspberries.
7. Step 7: Spread over you biscuit and top with another of the same size.
8. Step 8: Enjoy, and best to store leftovers in the fridge!