Red Currant Tea Cakes

• 1 1/2 cups almond flour
• 1/2 cup all-purpose flour
• 1/2 cup confectioners sugar, plus more for dusting
• 1 tsp. baking powder
• 1/2 cup applesauce
• 3 Tbs. unsalted butter, melted
• 3 large egg whites
• 12 oz. red currants, fruit pulled from stems

1. Preheat oven to 350F.
2. Coat 12-cup muffin pan with cooking spray.
3. Whisk together almond flour, all-purpose flour, confectioners sugar, and baking powder in large bowl.
4. Stir in applesauce and butter.
5. Beat egg whites in separate bowl with electric mixer 4 to 5 minutes, or until soft peaks form.
6. Gently fold one-third of whipped egg whites into flour mixture.
7. Fold in remaining
8. egg whites until completely combined.
9. Fill each muffin cup no more than half full with batter.
10. Top with several
11. red currants.
12. Bake 15 to 20 minutes, or until lightly brown around edges.
13. Cool 10 minutes before unmolding.
14. Dust with confectioners sugar to serve.

almond flour, allpurpose, confectioners sugar, baking powder, applesauce, unsalted butter, egg whites, red currants

Taken from www.vegetariantimes.com/recipe/red-currant-tea-cakes/ (may not work)