Gluten Free Pistachio Raspberry Teacakes Recipes

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GLUTEN-FREE PISTACHIO RASPBERRY TEACAKES



Gluten-Free Pistachio Raspberry Teacakes image

This recipe is quick to make, gluten-free and dairy-free. So heat up that nice pot of tea and get ready to enjoy.

Provided by Danielle Alex

Categories     dessert

Time 30m

Yield 24 mini cakes

Number Of Ingredients 11

Nonstick cooking spray, coconut, sunflower or other neutral oil
3/4 cup shelled pistachios, unsalted
1/2 cup granulated sugar
3/4 cup gluten-free baking flour, such Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1/4 cup plus 2 tablespoons pistachio oil
1/4 cup almond milk
1 teaspoon vanilla extract
2 large egg whites
1/4 cup frozen raspberries, crumbled into small pieces (see Cook's Notes)

Steps:

  • Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin pan with nonstick cooking spray.
  • Put the shelled pistachios and sugar in a food processor. Pulse a few times to break up the pistachios and then process until the mixture resembles sand, about 30 seconds. Transfer the pistachio mixture to a large bowl. Whisk in the gluten-free baking flour, baking powder and salt.
  • Whisk the pistachio oil, almond milk and vanilla in a small bowl. Whisk the wet ingredients into the dry ingredients. Whisk in the egg whites. Gently fold in the crumbled frozen raspberry pieces with a rubber spatula. Evenly divide the batter between the muffin cups. Bake until a toothpick inserted in the middle of a teacake comes out clean, 10 to 12 minutes.
  • Remove to a wire cooling rack and serve.

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