Gluten Free Raspberry Babycakes -- This week's Saturday morning muffin

Although I bake with almond flour a lot, and have ventured into entirely gluten-free cookies and crackers using almond flour and/or coconut flour exclusively, until now I've continued to add some kamut flour to my cakes and muffins. I thought it was time I tried a babycake using only almond and/or coconut flour. I decided to make raspberry babycakes, because I found some frozen raspberries that inspired me.

These turned out pretty well, with the cake light and sweet, and the raspberries tart. I think next time I will add a couple of table spoons of finely ground chia seeds, because I found the texture to be a little too delicate.

The over all taste is very nice, and I like the texture. They are moist and fragrant, and certainly good enough to share with guests.

ingredients:

1 1/2 cups water, warmed

1/4 cup extra virgin coconut oil

1/4 cup coconut nectar

2 eggs

1 1/2 tsp ground vanilla (or 1 tbsp vanilla extract)

1/2 tsp sea salt

2 tsp ceylon cinnamon

1 cup almond flour

1/2 tsp baking soda

1/2 cup + 2 tbsp coconut flour

1 1/2  cup frozen raspberries  (or frozen blueberries)

directions:

preheat oven to 345

1. melt the oil in the warmed water, then stir in the coconut nectar and the eggs

2. add the vanilla, sea salt, and cinnamon

3. stir in the almond flour, followed by the baking soda

4. add the coconut flour

5. when the batter is well combined, add the frozen berries (still frozen -- this will prevent them from 'bleeding' all over the muffins).

6. scoop the batter into 24 prepared muffin cups

7. bake for 60 minutes in an oven preheated to 345

8. when they are done, allow them to sit in the cups until they cool to firm up before removing them