Lemon Poppy Hearts with Ricotta Raspberry Filling

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. Set your oven to 180°c and line a baking tray.
2. In a bowl combine your dry ingredients, mix well.
3. Add your wet ingredients and incorporate into a dough.
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. 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. Make your filling. Whip your ricotta until thick and creamy and carefully whip in your protein powder and mashed raspberries.
7. Spread over you biscuit and top with another of the same size.
8. Enjoy, and best to store leftovers in the fridge!