• Emily Tyler

Brown Butter Baby Cakes

1 stick Unsalted Butter, browned

1 cup Almond Flour

1/2 cup Wheat Free Flour Mix*

1 Tbs Coconut Flour

1 1/2 cup Powdered Sugar, plus more for dusting cakes

5 Egg Whites

2 Tbs Honey

24 Prunes, 72 Raspberries or 72 Blackberries or a combination of all three — each baby cake will need either 1 prune or 3 berries

non stick vegetable oil spray

*Wheat-Free Flour Mix:  2 cups Rice Flour, 2/3 cup Potato Starch, 1/3 cup Tapioca Flour – keep the remainder for another use

  1. Pre heat the oven to 375 degrees

  2. In a small sauce pan melt the butter over medium heat stirring from time to time until it takes on a golden brown color, about 6 minutes be very careful not to burn, cool in the sauce pan for 5 minutes

  3. In a medium size bowl, combine the almond flour, powdered sugar, flour mix, coconut flour

  4. Add the egg whites, brown butter and the honey and whisk until smooth

  5. Coat the mini-muffin pan with the vegetable oil spray

  6. Put a tablespoon of batter in each muffin cup (24)

  7. put 1 prune or 3 berries per cake, pushing down slightly

  8. Bake for about 15 minutes until golden brown (prunes will take less time than the berries)

  9. let cool in the pan for about 10 minutes, then move to a cooling rack

  10. dust with powdered sugar just before serving

These are the three flours I keep on hand to make my wheat-free flour mix

#CoconutFlour #dessert #Prunes #wheatfreeflourmix #Blackberries #GlutenFree #BabyCakes #Raspberries #Almondflour

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