Gluten free / Paleo Cinnamon Sugar mini cakes
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 171.6
- Total Fat: 11.6 g
- Cholesterol: 39.9 mg
- Sodium: 36.9 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 1.6 g
- Protein: 3.5 g
View full nutritional breakdown of Gluten free / Paleo Cinnamon Sugar mini cakes calories by ingredient
Introduction
Cinnamon Sugar Gluten Free -Paleo Mini cakes Cinnamon Sugar Gluten Free -Paleo Mini cakesNumber of Servings: 14
Ingredients
-
6 serving Bob's Red Mill Almond Flour - per 1/4 Cup
.50 tbsp Xanthan Gum - Bob's Red Mill (by CEELEE53)
.25 tsp Baking Soda
0.25 tsp Cream Of Tartar
1 tsp Cinnamon, ground
.25 tsp Nutmeg, ground
.75 cup Granulated Sugar
6 tbsp Butter, unsalted
2 large Egg, fresh, whole, raw
.75 cup Apple Junction Sweet Apple Cider
Directions
preheat your oven to 325°F. Grease a standard donut pan and set it aside. See the post for a discussion of donut pans.
In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt, cream of tartar, 1 teaspoon ground cinnamon, nutmeg, and 3/4 cup granulated sugar, and whisk to combine well. Create a well in the center of the flour mixture, and add the butter, eggs, and cider, and mix to combine. The batter will be very soft.
Transfer the batter to a piping bag fitted with a plain tip or to a squeeze bottle. Squeeze the batter into the prepared doughnut wells until they are each about 3/4 of the way full. Shake the pan back and forth horizontally until the batter is in an even layer in each well. Place in the center of the preheated oven and bake until the tops of the donuts spring back when pressed gently (about 12 minutes). The underside will be browned, but the tops will still be relatively pale. Remove the pan from the oven and allow the donuts to cool for about 3 minutes, or until they are no longer too hot to touch.
While the donuts cool slightly, place the cinnamon sugar topping ingredients into a small bowl. Gently remove the slightly cooled (but still warm) donuts from the doughnut pan with your fingertips and turn them around in the cinnamon sugar until they are well-coated on all sides. Place the finished donuts on a clean sheet of parchment paper. Serve immediately, or at least within a day or two stored uncovered at room temperature. Freeze any remaining leftovers in a sealed, freezer-safe container.
Courtesy of Gluten Free Shoestring
Serving Size: 14 Mini cakes
Number of Servings: 14
Recipe submitted by SparkPeople user MACKMARE.
In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt, cream of tartar, 1 teaspoon ground cinnamon, nutmeg, and 3/4 cup granulated sugar, and whisk to combine well. Create a well in the center of the flour mixture, and add the butter, eggs, and cider, and mix to combine. The batter will be very soft.
Transfer the batter to a piping bag fitted with a plain tip or to a squeeze bottle. Squeeze the batter into the prepared doughnut wells until they are each about 3/4 of the way full. Shake the pan back and forth horizontally until the batter is in an even layer in each well. Place in the center of the preheated oven and bake until the tops of the donuts spring back when pressed gently (about 12 minutes). The underside will be browned, but the tops will still be relatively pale. Remove the pan from the oven and allow the donuts to cool for about 3 minutes, or until they are no longer too hot to touch.
While the donuts cool slightly, place the cinnamon sugar topping ingredients into a small bowl. Gently remove the slightly cooled (but still warm) donuts from the doughnut pan with your fingertips and turn them around in the cinnamon sugar until they are well-coated on all sides. Place the finished donuts on a clean sheet of parchment paper. Serve immediately, or at least within a day or two stored uncovered at room temperature. Freeze any remaining leftovers in a sealed, freezer-safe container.
Courtesy of Gluten Free Shoestring
Serving Size: 14 Mini cakes
Number of Servings: 14
Recipe submitted by SparkPeople user MACKMARE.
