Friday, August 6, 2010

Gluten Free Ovencakes

1 1/2 Cups Brown Rice Flour
1 TBSP Aluminum Free Baking Powder
1/3 cup Almond Oil
1-2 TSP Almond Meal
1/4TSP Agave Nectar, Additional If You Like
1 TSP Cinnamon
1 TSP Nutmeg
1 TSP Almond Extract
1/4 cup Wild Organic Frozen Blueberries, 
Cranberries or Peaches Semi-Thawed 
1/4 cup Hot Water
1 Bowl
1 Baking Sheet
1 Stirring Spoon
Parchment Paper

Preheat the oven to 350 degrees

Line a baking sheet with parchment paper

In a medium bowl, whisk together flour, Almond meal, and baking powder. 
Add oil, agave nectar, and almond extract to the dry ingredients and stir until the batter is smooth. Pour the hot water over the mixture, and blend with hand mixer, taking care not to over-blend. Mixture should be thick but not lumpy. Add in your blueberries or whatever fruit you decide to use.

For each fruitcake, use an ice cream scoop of batter to place onto the prepared baking sheet, evenly spaced apart.

Bake on the center rack for 12-14 minutes, rotating the sheet after 6 minutes. The fruitcakes will be done when golden brown and solid.
Let the fruitcakes cool on the baking sheet for 10 minutes, then drizzle with cinnamon and nutmeg and more agave if you like. 
Transfer to a wire rack and cool completely. Store the cooled fruitcakes in an airtight container, separated by layers of parchment paper in refrigerator. 

Allow to warm to room temp to serve or microwave for seconds.

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