gingerbread mini bundt cakes

Ingredients

• ½ cup spelt flour (regular or whole wheat) 70g
• ½ cup PURYA! Rice Protein 70g
• ½ cup date syrup (or another sweetener) 125 ml
• ½ cup plant milk (hemp, coconut, rice, oat, almond, soy, etc.) 125 ml
• 2 tablespoons vegetable oil
• 2 tablespoons cocoa powder or PURYA! Chocolate-Carob Protein Drink
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• pinch ground vanilla
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• 1/5 teaspoon ground cardamom or allspice
• 1/5 teaspoon nutmeg
• 1/5 teaspoon ground cloves

Method

Set the oven to 180°C.

Combine all the dry ingredients (flour, rice protein, cocoa, spices, baking powder and baking soda) in a medium bowl.

In another small bowl, mix wet ingredients (syrup, milk and oil). Add the wet mix to the dry mix and stir well with a whisk, if it’s too thick, add 1-2 tablespoons milk.

Divide the mixture into 5 large muffin tins or 5 mini Bundt cake moulds. Bake for 30 minutes, let cool and enjoy.

Store in an airtight container in a cool, dry place. Consume within 5 days.