Don’t let a gluten intolerance keep you from partaking in all the pumpkin spice goodness around this time of year.
By Debra Smith
- 1 cup tapioca starch
- ¾ cup almond flour
- 1½ teaspoons kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon flax seed
- 1 cup canned pumpkin
- 12 tablespoons butter, melted and cooled
- 1 cup sugar
- 4 eggs
- 1¼ cup sour cream
- 1 teaspoon almond extract
- 2 teaspoons pumpkin pie spice
- powdered sugar for dusting
- Preaheat oven to 350 degrees.
- Melt butter over low heat, cool and set aside.
- In a medium bowl, whisk together tapioca starch, almond flour, coconut flour, kosher salt, baking soda, baking powder and ground flax seed; set aside.
- In a large bowl, whisk together the pumpkin, melted butter, sugar, eggs, sour cream, almond extract and pumpkin pie spice until well blended.
- Add half of the dry mixture and whisk until nearly incorporated; add remaining dry mixture and whisk until well blended.
- Spray pans well with cooking spray and fill ¾ way full; drop pans on the counter a couple of times to release any air pockets.
- Place mini-bundt pan on a rimmed baking sheet and bake for 25-30 minutes or until tester comes out clean.
- Cool in pans for 6 minutes then place a cooling rack on top of pans and flip over, turning the cakelettes out of the pan.
- Cool completely and dust with powdered sugar directly before serving.
Debra and ‘The Professor’, Midwest-based husband and wife freelance videographers, photographers, writers, storytellers, and publishers of the Smith Bites. Using images, words, music and video, they connect the stories about food, friends and family to the world around them.