Allergy-Free Mini Fruit Cakes

1/2 cup almond meal/flour
3/4 cup rice flour
1/4 cup amaranth flour
1/4 cup garbanzo and fava flour
1/4 cup tapioca starch
1 tsp baking powder
1 cup packed brown sugar
1 1/2 cups water + 2 tsp
1/3 cup canola oil
1 cup dried apricots, chopped
1 cup raisins
2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground freshly grated nutmeg
1 tsp baking soda
1 tsp salt

Preheat the oven to 325 degrees. Line standard 36 size muffin cups with muffin liners and set aside.

Whisk together the four flours, starch, and baking powder in a small bowl and set aside.

In a saucepan, combine brown sugar, 1 1/2 cups water, canola oil, chopped apricots, raisins, cinnamon, ground cloves, and freshly grated nutmeg. Bring to a boil and stir (without lowering heat) for three minutes. Remove from heat and let cool for ten minutes. While it’s cooling, dissolve the baking soda and salt in the remaining 2 tsp of water. When the mixture has been allowed to cool for ten minutes, add the baking soda solution. The mixture will foam up. Stir well.



Fold in the flour mixture.

Spoon warm batter into lined muffin cups.


Bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean.


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