sobota, 8 kwietnia 2017

Mini-babeczki cytrynowe z makiem (bez glutenu)

Mini-babeczki cytrynowe z makiem (bez glutenu)



Składniki:

3 large eggs
1/2 cup pure maple syrup see note*
1 teaspoon pure vanilla extract
zest of two lemons
1/3 cup fresh lemon juice
1/2 cup full-fat canned coconut milk
3 tablespoons coconut oil or olive oil
2 cups almond flour
1/2 cup tapioca flour
3 tablespoons coconut flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon sea salt
1 tablespoon poppy seeds

na lukier: 1/4 cup full-fat coconut milk
2 tablespoons honey or sweetener of choice

Przygotowanie:

PREPARE THE LEMON POPPY SEED BUNDT CAKES
Preheat the oven to 350 degrees Fahrenheit, and lightly spray or grease a 6-hole mini bundt pan.
Add all of the ingredients for the bundt cakes except for the poppy seeds to a blender. Blend until completely smooth. Stir in the poppy seeds until well combined.
Pour the batter into the prepared bundt pan, filling the holes 3/4 of the way up. Bake on the center rack of the preheated oven for 23 to 25 minutes, or until golden-brown and cooked through. Allow bundt cakes to sit for 1 hour before turning them out of the bundt pan.

PREPARE THE GLAZE:
While the cakes are baking, prepare the glaze. Stir together the ingredients for the glaze in a small bowl until well combined. Refrigerate until ready to use. Drizzle the glaze over the finished bundt cakes and serve.

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