18 November 2011

Coconut Heart Cakes


Have a piece of my heart.  Or tear my heart to pieces, can do that, too.





Coconut Heart Cakes
Makes 6 muffins or a short 8*8” square

½ cup brown rice flour
½ cup Bob’s Red Mill All Purpose GF Baking Flour
½ teaspoon xanthan gum
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon nutmeg
½ teaspoon ginger

2 tablespoons coconut oil
½ cup applesauce
½ cup coconut milk
¼-½ cup agave nectar (depending on how sweet you want it)
1 teaspoon vanilla

1 cup flaked unsweetened coconut

Preheat oven to 375 degrees Fahrenheit.  Grease or paper 6 muffin wells or an 8*8” square pan.  In a large bowl, whisk together the dry ingredients.  Stir in the coconut.  In a large measuring cup, melt the coconut oil.  Whisk in the applesauce, coconut milk, agave, and vanilla.  Add wet to dry and mix well.  Transfer to the pan and bake for 25-27 minutes or until it passes the toothpick test, springs back when touched in the centre, and pulls away from the edges.  This cake browns quite a bit because of the agave.  Cool completely in the pan.





What can I say, it was a coconutty kind of day.
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