Thyme Syrup Drenched Mini Cakes | V + Gf

  1. preheat oven to 170 C and have ready a muffin pan. I used a silicone one for easier release, but if you have a regular metal pan make sure to grease the sides.
  2. in a medium sized mixing bowl combine all the dry ingredients and stir them together.rnmix almond milk and vinegar in a separate glass container and allow to curdle for a few minutes.rnadd yogurt and oil to the curdled mixture. whisk vigorously to emulsify. pour wet ingredients into dry and mix until just combined.
  3. bake the cakes.rndivide the batter evenly between 6 muffin cups of your tray. tap the pan a few times on the counter to smooth out the tops and bake for 15 minutes.rncheck for doneness with a toothpick. if it comes out clean, remove the cakes from the oven and let cool a bit before flipping them onto a serving plate.
  4. cook the syrup.rnwhile the cakes are baking, combine cornstarch with a few spoonfuls of water in a small saucepan. add remaining water and maple syrup, whisk to fully dissolve the starch and add the thyme.rncook on low, whisking constantly, until slightly thickened, about 5 minutes. don't discard the thyme sprigs, as they will keep infusing the syrup with their aroma.rnstore in a glass container until ready to serve. rnthis thyme syrup can be prepped in advance and stored in the fridge.
  5. serve the cakes.rndrizzle a generous dose of syrup over the warm cakes and enjoy right away!

cakes, brown rice flour, potato, coconut sugar, almond milk, soy yogurt, olive oil, baking powder, vanilla bean powder, salt, thyme, maple syrup, water, cornstarch, thyme

Taken from food52.com/recipes/76793-thyme-syrup-drenched-mini-cakes-v-gf (may not work)

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