Step 1

Preheat oven to 180C (350F). Line 8 muffin tins with paper cases or grease really well.Place ground almonds in a large bowl. Sieve over brown rice flour, buckwheat flour, baking powder, spices and baking soda. Add a pinch of salt, sugar and chia seeds and whisk well to combine.

Step 2

In a smaller bowl, combine coconut milk, oil, lemon juice and eggs and whisk well.

Step 3

Add wet mixture to dry and stir until just combined. Divide between paper cases, top each with a thin slice of lemon and bake for 18-20 minutes, or until risen and golden and a skewer inserted into the centre comes out clean. Remove from the oven and set aside 5 minutes before transferring to a wire rack to cool further. Nice eaten slightly warm, however they will store airtight for 2 days.