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

1. Place all dry ingredients in a large bowl and whisk.
2. Next add in your vinegar and applesauce.
3. Then stir in the coconut oil and vanilla.
4. Stir everything till combined.
5. Batter will be a little thick.
6. Scoop batter into a slightly oiled mini bundt cake pan or muffin liners.
7. Place in a preheated 300 degrees F oven.
8. Bake for about 18-20 minutes.
9. 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)