Coconut Balls

Ingredients: 4 eggs 100 (3.53 oz) g birch sugar (xylitol) Zest of 1 lemon 100 g (3.53 oz) whole grain spelt flour 50 g (1.76 oz) buckwheat flour 100 g (3.53 oz) coconut flour 20 g (0.71 oz) cocoa powder ½ teaspoon baking soda 170 g (6 oz) unsweetened apricot jam About 20 g (0.71 oz) shredded coconut flakes

Instructions

Preheat the oven to 170°C/338°F.

Lightly oil a baking pan.

Mix the dry ingredients (except the sugar): spelt flour, buckwheat flour, coconut flour, cocoa powder, and baking soda.

Beat the eggs with birch sugar and lemon zest until foamy.

Add the mixed dry ingredients to the eggs and mix well.

Put the mixture into the baking pan, smooth it out, and bake at 170°C/338°F for about 20 minutes.

Once the cake cools, cut it into small cubes and crumble them as finely as possible by hand. 

Add the apricot jam and mix well to get a smooth mixture.

Take portions of the mixture and shape them into balls by hand.  Roll them in grated coconut flakes.