| This is really a banana bread recipe baked in mini-bundt pans, so
I wasn’t sure whether to post it under Breads or Desserts. These mini-loaves are a
treat served plain with a pot of homemade soup, or you can dress them up with glaze and
toppings and serve as dessert. There’s a wonderful recipe book full of sugar-free desserts, Sweet & Natural Baking by Mani Niall. This is a slightly lower-fat version of his Faux-Nuts recipe. 1. Preheat oven to 350 degrees. Spray mini-bundt pans with olive oil cooking spray and dust with whole wheat pastry flour. Tap out excess flour. 2. In large bowl, blend together:
3. In medium bowl, blend with an electric hand-held mixer for 2 minutes: 2 eggs (or equivalent in egg whites) 1 cup Wax Orchards Fruit Sweet 3 Tbsp olive oil 3 Tbsp rice milk 1 tsp lemon juice 2 tsp vanilla 4. Pour wet ingredients into dry ingredients and beat for an additional 2 minutes. 5. Stir in: 6. Fill mini-bundt pans about 2/3 full with batter. Bake 15-18 minutes or until toothpick inserted in middle comes out clean. Let cool before inverting onto waxed paper (you may need to gently loosen edges with a knife first). Cool completely. 7 . To dress up mini-cakes, in small heavy saucepan bring to full boil:1 cup Wax Orchards Fruit Sweet 8 . Prepare small bowls of:Fruit Sweet glaze Chopped walnuts Unsweetened coconut Dark chocolate shavings9. Dip mini-cakes into glaze, and then into toppings. Makes nine (9) 4" mini-cakes.
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