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