INGREDIENTS
1 cup (250ml) almond milk
2 tbsp ground flaxseed
1 orange, zest and juice (8 tbsp juice)
1 tbsp apple cider vinegar
½ cup sugar
1 ¼ cups all-purpose flour
½ cups pista, peeled and chopped
⅓ cups almond flour
1 tsp cardamom pdr
1 ½ tsp baking pdr
1 tsp baking soda
Pinch of salt
Glaze:( optional)
⅔ cup icing sugar
1-2 tbsp orange juice
INSTRUCTIONS
Preheat the oven to 350°F (180°C). Grease a muffin tray with coconut oil or line with muffin liners.
In a bowl, mix the almond milk, ground flaxseed, apple cider vinegar, orange juice, and zest. Mix well and let it rest for 5 minutes.
In a separate bowl, mix all the dry ingredients. Add them to the wet ingredients and gently fold, do not over-mix.
Pour into the prepared muffin tray and bake for about 15-17 minutes until the cake feels bouncy to the touch and a stick comes out clean. Let them cool down for 10 min and then remove from the mold to a cooling rack.
For the glaze, just stir the sugar and orange juice together. If it's too loose, add a little more sugar; too dry, a little more orange juice until you have a consistency to your liking.
Top the cakes with the glaze and with some chopped pista.
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