Applesauce Mini Bundt Cakes
- 3 Tablespoons Arrowroot Starch
- 2 Tablespoons Tapioca Starch
- 13 cups Buckwheat Flour
- 13 cups Amaranth Flour
- 3/4 teaspoons Baking Soda
- 3 Tablespoons Chia Seed Flour
- 2 teaspoons Cinnamon
- 1 teaspoon Cardamom
- 1 teaspoon Nutmeg
- 1 teaspoon Apple Cider Vinegar
- 1 cup Applesauce
- 2 Tablespoons Coconut Oil
- 1 Tablespoon Vanilla
- Place all dry ingredients in a large bowl and whisk.
- Next add in your vinegar and applesauce.
- Then stir in the coconut oil and vanilla.
- Stir everything till combined.
- Batter will be a little thick.
- Scoop batter into a slightly oiled mini bundt cake pan or muffin liners.
- Place in a preheated 300 degrees F oven.
- Bake for about 18-20 minutes.
- Let them cool a little before popping out of the pan.
arrowroot starch, tapioca, flour, amaranth flour, baking soda, flour, cinnamon, cardamom, nutmeg, apple cider vinegar, applesauce, coconut oil, vanilla
Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/applesauce-mini-bundt-cakes/ (may not work)