Pistachio Black-Raspberry Mini Cakes (GF/DF/Paleo)
Pistachio & Black-Raspberry Mini Cakes are a great little dessert when you have guests with allergies over; it's gluten, dairy and grain free!
Ingredients
wet
- 1/2 cup coconut palm sugar
- 2 Large eggs (or 2 tbsp egg replacer to 1/3 cup water)
- 4 tablespoons coconut oil (melted)
- 1/3 cup canned coconut milk
- 1/2 teaspoon pure vanilla extract
dry
- 1/2 cup almond meal flour
- 1/4 cup tapioca starch
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
add-in
- 1 1/2 cup raspberries (fresh or frozen)
- 1 1/2 cup blackberries (fresh or frozen)
- 1/2 cup pistachios (chopped)
optional
- 1 scoop ice-cream (dairy-free)
Directions
wet
|
Step 1
|
In large mixing bowl, mix together eggs or egg replacer, coconut palm sugar, coconut milk, melted coconut oil, and vanilla on medium speed for three minutes. |
dry
|
Step 2
|
In separate mixing bowl blend almond meal flour, tapioca starch, baking powder, and sea salt. |
add-in
|
Step 3
|
Slowly mix dry ingredients into wet ingredients and blend until fully incorporated. |
Step 4
|
Gently fold berries into the blended batter. Do not over stir. |
Step 5
|
Pour batter into four non-stick sprayed ramekins, 3/4 full. |
Step 6
|
Sprinkle chopped pistachio nuts evenly over each ramekin. |
Step 7
|
Place ramekins in a preheated 375 degree oven for 25-30 minutes. Let cool 10 minutes before serving. |
optional
|
Step 8
|
Top with a scoop of dairy-free vanilla ice cream. |
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