Sunday, October 28, 2012
1 cup brown rice flour or sorghum flour
3/4 cup tapioca starch
1/4 cup almond flour (I use coconut flour)
1/2 cup white cane sugar
1/2 cup light brown sugar
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons apple pie spice
1/2 teaspoon salt
1/2 cup coconut oil
1 cup shredded apple
1/2 cup milk
2 teaspoons vanilla extract
Preheat oven to 350º F. Grease a 12-muffin pan (or use cupcake papers).
In a large mixing bowl, mix together the dry ingredients. Add in the coconut oil by pieces, cutting in with a pastry cutter until the mixture is sandy.
Fold in cranberries and pecans.
Spoon the cake batter into the 12 cupcake liners and smooth out the tops.
Bake in the center of a pre-heated oven for 22 to 25 minutes or so, until the tops are firm but springy.