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Blueberry Almond Tea Cakes


    3/4 cup (180 mL) almond flour
    1/4 cup (60 mL) kamut, spelt, or whole wheat flour
    3 Tbsp (45 mL) honey
    1/2 tsp (2 mL) baking powder
    1 Tbsp (45 mL) applesauce
    1 Tbsp (15 mL) butter, melted
    2 large egg whites
    1/2 cup (125 mL) fresh or frozen blueberries, preferably wild


    Preheat oven to 350 F (180 C). Lightly grease a muffin pan; set aside.

    Mix together almond flour; kamut, spelt, or whole wheat flour; and baking powder in bowl. Stir in applesauce, honey, and butter.

    In separate bowl, beat egg whites with an electric mixer for 4 minutes, or until soft peaks form. Gently fold egg whites into almond mixture.

    Fill each muffin cup half-full with batter and top with an uneven number of blueberries.

    Bake 15 to 20 minutes, or until edges are slightly browned. Cool 10 minutes before unmolding.

    Makes 6 cakes.

    Each serving (1 tea cake) contains:
    215 calories; 5 g protein; 10 g total fat (3 g sat. fat, 0 g trans fat); 29 g carbohydrates; 2 g fibre; 23 mg sodium

    source: "Flour Power", alive #328, February 2010


    Blueberry Almond Tea Cakes




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