October 17, 2017
Breakfast, Desserts, Cakes,
Easy/Beginner Cooking, Kid Pleaser, Christmas, Entertaining, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Flour, Sugar more
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"No one will ever guess that these little gems are (a) grain- gluten- egg- and dairy-free, and all-around good-for-you-food, as well as (b) that they are so easy to make. The batter could not be easier - coconut flour and chickpea flour are gluten- and grain-free, so there is no need to worry about over-mixing the batter (unlike wheat flour, when over-mixing leads to tough results). So you can nix the fussy steps of creaming butter and sugar and slowly adding in sifted flour and liquid. Instead, place all of the batter ingredients into the food processor, process until smooth, and that’s it! Maybe it's just me, but I think the topping should be thicker - so I double the topping and use what I feel is right! Recipe from Power Hungry"
Preheat oven to 375F. Line 8 cups of a standard muffin tin with foil or paper liners.
Place all of the topping ingredients into the bowl of a small food processor; process until mixture clumps together into moist crumbs. Transfer mixture to a small bowl (no need to wipe out food processor bowl). Place crumbs in freezer while making batter.
Place all of the batter ingredients into the bowl of the food processor; process until completely smooth. Divide batter evenly between prepared cups. Sprinkle evenly with prepared topping.
Bake in the preheated oven for 19 to 23 minutes, or until topping is browned and a toothpick inserted in center of cake comes out clean. Cool 5 minutes in tin and then transfer cakes to a cooling rack to cool completely.
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