To my delight, I found some blood oranges hidden at the bottom of the fridge drawer so I used the last of the beauties to make these mini cakes. I was going to call them cupcakes but I feel that cupcakes need to be in cases and have frosting on top so... MINI CAKES IT IS.
If you like your cakes dense and moist then these are the cakes for you. It’s the second time I’ve baked with brown rice flour and I’ve noticed it makes things incredibly soft and dense, I can't say much for the pancakes I tried out, but it works wonderfully in this recipe.
To give an extra boost of protein, I used Sprout Living Original Epic Protein which is all organic and made of yellow pea, sunflower seed, pumpkin seed, sacha inchi cranberry seed and Jerusalem artichoke. It's full of antioxidants, omega fatty acids n all that goodness. (Not sponsored by the way!) You can sub this for any other good quality protein powder.
You can also sub the blood orange juice for any other citrus juice like lemon/ orange.
1/2 c brown rice flour
1/2 c coconut flour
1/2 c Sprout Living protein
1 tbsp cardamom
1 tsp baking soda
2 tbsp blood orange juice
3/4 c honey
1/2 c greek yogurt
1/4 c ghee
1/2 c water
Preheat the oven to 180c and grease a muffin tin
In a large bowl mix the blood orange juice, honey, eggs, yogurt and ghee in a medium bowl until well combined, then mix in the water.
In a medium bowl combine the dry ingredients then gradually fold into the large bowl with a spatula.
Fill the tins with batter (about a heaped tablespoon in each) place some sliced blood orange on top to make it pretty and let them bake in the middle of the oven for about 10 -15 minutes.