Gluten free mini bundt cakes are one of the simplest and most delicate preparations of my home baking collection.
Experimenting is the most beautiful thing that can exist in home cooking, especially when it comes to baking. Organic stores help a lot with their variety of natural ingredients, useful for preparing many sweets.
I love creating sweets with different, ancient and unrefined flours. I love to sweeten them with unrefined sugars. Of course, I have my favorite sweeteners, such as like coconut sugar (which has one of the lowest glycemic indices) and date syrup but also other natural varieties. The clear apple juice is one of these. Delicate taste, it enhances the flavors of hazelnut and almond flours that I used to prepare these small delights.
These little gluten free and dairy cakes are perfect for soaking. Melted chocolate also makes them suitable as a dessert or for tea breaks. You can replace hazelnuts and almonds with other dried fruit to your choice such as cashew, walnut or pistachio. For a vegan recipe, you can replace the eggg with a mashed ripe banana or two mashed apples.
150 g (5 oz) hazelnut flour
150 g (5 oz) almond flour
150 g (5 oz) stone ground brown rice flour, sifted
1 tsp organic baking powder
150 g (5 oz) dark chocolate, chopped
1 tsp ground cinnamon
1 large organic free range egg
Pinch of sea salt
100 ml (3½ fl oz) clear apple juice
100 ml (3½ fl oz) dark chocolate 70%, melted
- In a bowl, mix the flours with baking powder, chocolate and cinnamon.
- In another bowl, mix the egg with salt and apple juice.
- Add the dry ingredients slowly and mix quickly.
- Pour the mixture into the appropriate molds and bake at 180° (350°F/Gas4) for 20 minutes.
- Once cooled, cover with melted chocolate.