Blueberry Almond Tea Cakes

Submitted by: Xtine M'Kay

Serves: 6
Difficulty: Easy - for beginners

Cooking time:

Dietary guidance: v v n g 

Tags: snack ·

Ingredients

3/4 cup almond flour
1/4 cup kamut, spelt, or whole wheat flour
3 Tbsp honey
1/2 tsp baking powder
1 tbsp applesauce
1 tbsp butter, melted
2 large egg whites
1/2 cup fresh or frozen blueberries, preferably wild

Method

Preheat oven to 350F. Lightly grease a muffin pan; set aside. Mix together almond flour; kamut, spelt, or whole wheat flour; and baking powder in bowl. Stir in applesauce, honey, and butter. In a seperate bowl, beat egg whites with an electric mixer for 4 minutes, or until soft peaks form. Gently fold egg whites into almond mixture. Fill each muffin cup half-full with batter and top with an uneven number of blueberries.
Bake 15 to 20 minutes, or until edges are slightly browned. Cool 10 minutes before unmolding.

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