Blood orange teacakes (High Fibre)

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Makes 10-12 small teacakes, 4-5 grams of fibre per tea cake.
Blood orange yields a brighter colour or you could use Honey Murcot Mandarins or Seville oranges
  • Six slices of orange or mandarin of choice
  • 2 teaspoons of icing sugar melted in water (to decorate)
  • Icing sugar to dust
  • ½ cup of freshly squeezed orange juice
  • 1 large orange (two Murcot mandarins)
  • ½ cup raisins
  • 1 egg
  • 120 grams of butter or 120 grams of coconut oil
  • 1 cup of wholemeal wholegrain plain flour (or spelt flour)
  • ½ cup of almond meal
  • 1 tsp baking powder
  • ½ cup coconut sugar or brown sugar
  1. Soak six slices of orange or mandarin in icing sugar water mix
  2. Preheat an oven to 180C
  3. Place six orange slices on greaseproof paper and cook in oven for 10 minutes or until the slice is stiff, remove from oven and set aside
  4. Wash the skin of the orange thoroughly with warm water and vinegar, tea towel dry
  5. Cut the orange into chunks, remove pips and place the whole unpeeled orange into a blender, add in the raisins, orange juice, egg, butter or coconut oil and blend until there are no large lumps
  6. Add flour, almond meal, baking powder and sugar to a bowl and add the liquid mixture gently and fold in until blended
  7. Spoon mixture into a greased individual muffin mix tray
  8. Cook for 12-15 minutes until golden and they bounce back when touched
  9. Decorate with half a slice of the sugared sliced orange and a dust of icing sugar