A mixture of brown rice flour, almond flour, and arrowroot replaces wheat flour in these scrumptious gluten-free cakes. The flavors of orange, coconut, and almond mix successfully right here, with maple syrup adding a refined abet expose of sweetness. Support these for breakfast, brunch, or a day snack.
Formulation
1 cup (177 g/6.25 oz) brown rice flour
2/3 cup (58 g/2 oz) almond flour
1/2 cup (70 g/2.46 oz) arrowroot
1/3 cup (56 g/2 oz) Sucanat
2 teaspoons (10 g/0.34 oz) baking powder
1/2 teaspoon (1.5 g/0.05 oz) kosher salt
1/3 cup (100 g/3.5 oz) maple syrup
1/2 cup (121 g/4.3 oz) orange juice
Finely grated zest of 1 orange
1 1/2 teaspoons (6 g/0.21 oz) vanilla extract
1/2 cup (42 g/1.5 oz) chopped almonds
1/4 cup (21 g/0.75 oz) unsweetened shredded coconut
Preparation
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Step 1
Preheat the oven to 375°F. Line 10 cups in a 12-cup muffin pan with paper liners, or grease them successfully with coconut oil.
Step 2
In a gargantuan bowl, combine collectively the brown rice flour, almond flour, arrowroot, Sucanat, baking powder, and salt. Fabricate a successfully in the center, then add the maple syrup, orange juice, orange zest, and vanilla. Progressively skedaddle the dry substances into the moist ones, mixing correct except blended. Saunter in the almonds and coconut.
Step 3
Spoon the batter into the ready cups, filling them two- thirds corpulent, and light the pinnacle of every muffin. Bake for 12 to 16 minutes, except a toothpick inserted into the center of the cakes comes out neat. Chilly the cakes in the pan get on a wire rack for no longer much less than quarter-hour earlier than serving.
From The Vegan Divas Cookbook: Delicious Truffles, Plates, and Treats from the Famed Contemporary York Metropolis Bakery, by Fernanda Capobianco, Copyright © 2013, published by HarperWave. Aquire the corpulent guide from HarperCollins, Amazon, or Bookstore.
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