Mini Pina Colada Cakes
Source:
Brenda-Lee Olsen
Ingredients:
1 1/2 c tapioca starch
1 1/2 c corn starch *
1 1/2 c sweet rice flour
3/4 c garfava flour -- or chana or potato flour
1/2 Ube powder -- aka purple yam
2 c pineapple tidbits -- drained, retained the syrup
2
c shredded coconut
3 Tbsp baking powder
1/2 tsp salt
1/2 c sugar -- or 1/4 teaspoon stevia
1 cup pineapple syrup
-- saved from draining the pineapple
3 eggs -- or equivalent in egg replacers*
1/2 cup water
1 cup canola -- or other
preferred cooking oil*
1 Tbsp lemon juice
1/2 cup chopped walnuts -- pecans, or pine nuts, may be omitted
1 cup Perrier
or other sparkling water
Instructions:
1. Preheat the oven to 375
degree F.
2. Prepare
muffin tins by greasing them or spraying with a safe vegetable spray.
3. Cover and
set aside until batter is prepared.
4. Sift the
dry ingredients (except coconut, sugar and walnuts) together at least twice to add lightness to the flours and to mix
the salt, Ube and baking powder. This is extremely important with non-gluten flours are they are so fine they tend to
clump together, leaving you with a gritty tasting product.
5. In a separate
bowl, combine eggs with oil and sugar and beat by hand until frothy.
6. Stir in
the water, lemon juice and mix again.
7. Pour the
flours into the liquid a cup or so at a time and mix well. The batter will be thick and hard to stir.
8. Mix in
the pineapple, coconut, walnuts and blend well.
9. Batter
will now be less thick but still should not be runny. If it is runny at this stage, add another 1/2 cup of your preferred
flour to thickened it.
10. Add Perrier water, this will activate the baking powder and
it will bubble.
11. Blend
by hand until the batter is able to be poured into muffin tins.
12. Pour batter
into the prepared tins and bake in the preheated oven for 30 - 35 minutes.
* Note--- If the
day is moist, the batter may take longer to cook inside and the cakes may have to be flipped over once. For this reason, do
not use cake papers in the muffin tins.
