Almond Olive Oil Cakelets

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2022

Ingredients

1 cup coconut flour
3/4 cup almond flour
3/4 cup spelt flour*
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Wet
3/4 cup olive oil
3/4 cup almond milk
2 eggs
1 cup coconut sugar
1/4 cup lemon juice
1 tablespoon lemon zest
1 teaspoon almond extract
1/2 cup dried berries (optional)
1/2 cup sliced almonds 

Makes 12 cakelets

*Or use my gluten free 1-to-1 flour mix recipe or a store-bought (1-to-1) GF baking flour mix.

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Instructions

1. Prepare 1 cupcake tin with 12 paper inserts. Preheat oven to 350ºF/180ºC.
2. Combine coconut, almond and spelt flours with baking powder, baking soda and salt.
3. In a medium sized bowl combine olive oil, almond milk, eggs, coconut sugar, lemon juice, lemon zest and almond extract. Beat together into a frothy batter for about 2 minutes. Fold in dry ingredients and mix all to combine. Fold in dried fruit, if using.
4. Pour cake batter into cupcake papers ¾ full. Bake 10 minutes, then remove from oven and add the sliced almonds on the tops, bake another 8 minutes. Let cool completely before serving.

Photos by Brian Byllesby

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