Author Notes: These healthy little snack cakes are packed with zesty flavor. And they’re vegan and gluten free! —The Pursuit of Hippieness
Serves: 12
Ingredients
-
3/4
cup almond flour
-
1/4
cup oat flour
-
2
earl grey tea bags
-
1
cup almond milk
-
1/4
cup sugar
-
2
tablespoons ground flaxseed, soaked in 6 tbsp water
-
1/2
teaspoon orange zest
-
pinches salt
-
1 1/2
teaspoons baking powder
-
2
teaspoons vanilla extract
Directions
- Soak the ground flax in the water in a small bowl for about 10 minutes.
- In a medium bowl, mix the almond milk with the pumpkin puree, sugar, vanilla, and the emptied tea bags.
- Whisk together gently, and then add in the soaked flax, and then the remaining ingredients. Whisk gently until completely combined. Distribute evenly in a lightly greased but unlined muffin tin (the tins shouldn’t be filled to the brim, but halfway or less).
- Bake at 350 degrees for 20-25 minutes, until a toothpick inserted in the middle of a cake comes out clean.