These little bundt cakes were a bit of an experiment which turned out pleasantly delicious. The best part was that I totally made this up AND they are pretty healthy little things. I really wanted to try out the flaxseed egg substitute that I had made the day before and I am really pleased with how these came out.
These little ones made it all the way up a rather steep hill to a pretty little lighthouse with amazing views. Unfortunately, the boy and I were too full of chicken salad baguettes to eat them...so they had to trek all the way down again! Don't feel sorry for them though...they weren't forgotten and were just enjoyed with a cup of coffee (before dinner...oops)
Healthy Apple, Cinnamon & Hazelnut Bundt Cakes
1/2 cup spelt flour
1/2 cup almond meal
3/4 cup soy milk
1/4 cup flaxseed egg subsitute*
1/4 cup macadamia oil
1 tbsp agave nectar (or other natural sweetener)
1 apple, peeled & diced finely
1/4 cup hazelnuts, chopped
Cinnamon sugar to serve
*Flaxseed Egg Substitute Blend 1/2 cup whole flaxseeds with 1 1/2 cups of water until smooth. Chill for a few hours before using. 1/4 cup of this gelatinous flaxseed paste is equal to one egg. Keep refrigerated up to 3 days.
Preheat the over to 170 degree celsius. Light coat your mini bundt tray with oil.
Mix spelt flour, almond meal & cinnamon together. In a separate bowl, whisk the flaxseed mix, macadamia oil, soy milk & agave nectar until smooth. Combine the wet ingredients with the dry until combined, then fold in the diced apple and hazelnuts.
Spoon into the bundt tray and bake for 25-30 minutes until golden (time will vary depending on the size of the bundt or if you like, a muffin tray.)
Remove and roll in a little bit of cinnamon sugar.