Cranberry and Nutbutter Cashew Cakes

In Bake, Breakfast, Dessert, Gluten-free, Oven on September 8, 2015 at 5:01 am

Feeling a little bit like the Mad Hatter today, having tea with the awesome White Rabbit. Made a batch of cashew cakes for breakfast and the hubby’s packed lunch. The best kind of recipe is one which ingredients are simple and easily accessible. 
Sift together:

  • 1 cup of rice flour
  • ¼ cup of cornstarch
  • ½ cup of potato starch
  • ¼ cup of cassava starch l
  • ½ cup of raw coco sugar
  • 1½ teaspoons of Calumet™ baking powder
  • ⅛ teaspoon of salt
    Create a well in the middle of the mix and add:

  • 2 tablespoons of sunflower or safflower oil
  • ½ cup of pineapple juice
  • ¼ cup of water
  • ¼ cup almond milk
  • 1 teaspoon of vanilla extract
    Mix the wet and dry ingredients well, then fold in 2 egg whites beaten to a stiff peak with a teaspoon of cream of tartar. Blend the first half of the egg whites in the batter till smooth then carefully fold in the remaining half.


    Cover the bottom of each greased cupcake tin with split cashews before pouring the batter. Bake in a preheated oven at 180ºC for 35 minutes, or till it passes the toothpick test.


    Create a small hole in the middle of each cupcake and place half a teaspoon of almond butter and half a teaspoon of cranberry sauce. For this recipe, I used a special sample jar of Made by Max™ plain almond butter (so yummy) and TESCO™ Cranberry Sauce (which, incidentally, is great with chicken, but that’s for another recipe). Crown with crushed roasted walnuts. Serve with black coffee or your choice of tea.


    This recipe should make 10 small cupcakes. Serving size is 2 per person.



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