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Game of Thrones lemon cakes revamped!

 Sansa goes gluten-free. GASP!

Gracefully constructed by the talented, Abra Pappa of Nutritious America. We’d like to thank, HBO for this perfect marketing opportunity. Enjoy the recipe! 

2 eggs of a raven, organic
1/4 cup oil of the coconut
1 tablespoon of lemon juice
1/4 cup nectar of the Gods (or agave nectar if you must)
1 cup mylke of almaundys (almond milk)  homemade recipe below!
1 teaspoon extract of almaundys
1 1/2 tablespoons of lemon swerde (zest)
1/4 cup of organic raspberry preserves
2 1/2 cups of almond flour  
1/2 teaspoon fine salt (preferably from the Narrow sea)
1/2 teaspoon of baking soda

kitchen essentials
cupcake pan & liner
2 cauldrons (mixing bowls)
whisk
wooden paddle (spatula)
measuring cups & spoon
wooden spoon

Preheat your medieval brick oven to 325 degrees.

Lemon cream cheese frosting:

    1. In a medium cauldron, combine all dry ingredients
    2. In a large cauldron, combine all wet ingredients (except for raspberry preserves)
    3. Add dry ingredients into wet and serue forth (or just mix well)
    4. Fill’st cupcake tins to the halfway mark with batter, spoon 1 tsp raspberry preserves into center of batter, top with more batter until cupcake tin is 3/4 way full. Bake for 20 minutes. Remove cakes from tin whilst still warm and transfer to cooling rack.
    1. Whip 8 oz organic cream cheese with juice and swerde of 1 lemon, (or orange) 1/2 cup agave nectar.
    2. Whip in enough almond milk to reach king-approved consistency.Enjoy my Lords.

      ~karen

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