skinny snacks & treats

150g butter, chopped
 80ml (1/3 cup) maple syrup, plus extra 3 tbs
 2 tsp vanilla extract
 1 lemon, rind finely grated, juiced
 2 eggs
 155g (1 cup) cauliflower flour
 70g (1/2 cup) coconut flour
 70g (1/2 cup) gluten-free cornflour
 21/2tsp gluten-free baking powder
 2 tsp xanthan gum
 375ml (1^1/2cups) kefir
 Lemon thyme leaves, to decorate & infuse Lemon geranium leaves, to decorate & infuse
 Edible flowers, to decorate
 Thick natural yoghurt, to serve (optional)

1 Preheat oven to 180°C/160°C fan forced. Grease a 27.5 x 16cm slice pan and line the base and sides with baking paper.
 2 Use electric beaters to beat the butter in a bowl until pale and creamy. Add the maple syrup, vanilla and lemon rind. Beat until well combined (it may look curdled).

3 Add the eggs, 1 at a time, beating well after each addition. Combine the cauliflower and coconut flours, cornflour, baking powder and xanthan gum in a separate bowl. Gradually fold into the butter mixture, alternately with the kefir. Stir until smooth. Spoon mixture into the prepared pan and smooth the surface.

4 Arrange some thyme, geranium leaves and flowers on top of the cake mixture, pressing down lightly to secure. Bake for 35 minutes or until golden and a skewer inserted into the centre comes out clean. Set aside in pan to cool slightly.

5 Meanwhile, combine the extra maple syrup and 60ml (1⁄4 cup) lemon juice in a small saucepan over medium-low heat. Add a few more thyme and geranium leaves. Simmer gently for 2-3 minutes or until the mixture reduces and thickens slightly.

6 Pour syrup over the cake. Set aside to absorb syrup and cool completely. Cut cake into 15 pieces. Serve plain or with yoghurt, if using.