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.

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Fold in the flour mixture.

Spoon warm batter into lined muffin cups.

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

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