Sometimes being a baker can be hard…long hours on the feet, never ending dishes, little pay…
But then again you get to create yummy things to enjoy all day long, which makes it all worth it.
Pure2raw recipe: Carob Chia Mini Bundt Cakes (gluten free, vegan, sugar free, soy free)
Inspired by our sugar free mini brownies
- 2 tbsp coconut flour
- 6 tbsp amaranth flour (or any flour)
- 1/3 cup carob (or cocoa)
- 3 tbsp chia seeds
- 2-3 tsp vanilla extract (we use an alcohol free)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3 tbsp xylitol (or sugar)
- 1/3 cup pumpkin puree (applesauce would be fine)
- 1/4 cup coconut oil (or any oil)
- 1 tsp apple cider vinegar
- 1/4 cup water (or milk substitute)
Serving size -Makes about 8 mini bundt cakes.
Directions: Place ingredients into a bowl and stir till combined. Scoop batter into lightly oiled mini bundt cake pan, we used this pan, or can use any muffin pan.
Bake at 350 for 15 minutes, or till toothpick comes out clean.
Another fun, easy and delicious low sugar recipe we have been enjoying lately.
No frosting required…although always welcomed 😉
Sorry for the short post this morning, have had a busy day today full of business meetings.
Hope you all have a wonderful chocolate or carob filled sweet day!
Cheers to all the other bakers out there. And we have another great recipe and giveaway coming here soon!!!
Till next time,