These may be the very best gluten-free baked goods to ever come out of my oven!  Big thanks to Aran Goyaga at Cannelle et Vanneille for the inspiration.

6 tbsp unsalted butter
3 cardamom pods, cracked
1 vanilla bean, split lengthwise and seeds scraped
1 c almond flour
1/2 c GF oat flour or brown rice flour
1/2 tsp baking powder
1/4 tsp fine sea salt
2 eggs
1/3 c natural cane sugar
1/4 c whole milk
2 small apples, thinly sliced

Preheat oven to 350F.

Melt the butter in a small saucepan and cook until milk solids are brown. Set aside. Add the cardamom pods and vanilla seeds. Let steep for 10 minutes. Then remove the pods and pour into a clean bowl.

In a medium bowl, whisk together the almond flour, oat flour, baking powder and salt.

In a small bowl, whisk together the eggs, sugar and milk. Pour the wet ingredients into the dry ingredients. Whisk to combine. Fold in the cooled browed butter.

Pour the batter (3/4 of the way up) into your molds that have been previously greased. Top with a couple of thin slices of apple.

Bake the cakes for 18 minutes or until golden brown on top. Cool and remove from molds. They are best eaten while warm.  I sprinkled just a pinch of cinnamon on top to serve.

Makes 8 mini-cakes.


Inspiration via


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