Mini-babeczki cytrynowe z makiem (bez glutenu)

Mini-babeczki cytrynowe z makiem (bez glutenu)

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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.

Cytrynowe ciasto babkowe na maślance (bez glutenu)

Cytrynowe ciasto babkowe na maślance (bez glutenu)

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Składniki:

* 1-1/4 cups superfine rice flour, plus extra for dusting pan

* 1/2 cup potato starch

* 1/3 cup tapioca starch

* 1-1/2 teaspoons baking powder

* 1/2 teaspoon salt

* 1/2 teaspoon xanthan gum

* 3/4 cups (1-1/2 sticks) butter, at room temperature

* 1 cup sugar

* 2 eggs, at room temperature

* 1 cup buttermilk

* 1 teaspoon vanilla extract

lukier: * 3 Tablespoons Meyer lemon juice, * 1 cup powdered sugar

Przygotowanie:

Preheat oven to 350 degrees and grease a loaf pan and dust generously with rice flour.

In a medium bowl, combine the rice flour, potato starch, tapioca starch, baking powder, salt and xanthan gum. Mix to combine and set aside.

In a large bowl cream the butter and sugar for 2 minutes. Add the eggs, one at a time. Alternate adding the flour mixture with the buttermilk, mixing well to combine after each addition. Stir in the vanilla extract.

Pour the batter into the prepared pan and bake for about 45 minutes, or until a knife inserted in the center comes out clean. Remove and let cool on a wire rack for 5 minutes. Turn out the loaf from the pan onto the wire rack and let cool completely.

Prepare the glaze by whisking together the Meyer lemon juice and the powdered sugar. Place the loaf on a piece of wax paper and drizzle or brush the glaze over the top, allowing the glaze to drip down the sides.

Cut into slices and serve.