These little guys are bursting full of beautiful natural flavors and "super foods".
Ingredients and processes...
3 mandarins (1.5 cups mandarin paste)
2 cups of almond flour
1/2 cup organic coconut palm sugar
1 tsp baking powder
2 tbsp Poppy seeds
2 tbsp Raw organic honey
2 table spoons coconut cream
5 small eggs or 4 large eggs
3/4 cup frozen blue berrys
1 tbsp coconut flour
Boil your mandarins for around an hour in a medium sauce pan of water. Ensure the water is covering the mandarins. Checking on them now and then as they may need topping up with water. As the water will reduce.
Once Mandarins are cooked and cooled Blend them (the whole mandarin skin and all) up in a food processor. If you don't own one, use your blender or a whiz stick.Your Mandarin paste is now ready it should be around 1.5 cups worth.
Pre-heat oven to 170 Celsius...
The Dry Mix...
First In a Large mixing bowl add your dry ingredients Ground Almond, Coconut sugar, baking powder, and poopy seeds. Mix with your fingers so that they are all nicely combined.
Adding the wet mix...
Dig out a little hole in the center of you dry mix and add the eggs, honey, coconut cream and Mandarin paste. Fold the mixture until combined try and not put too much air through it.
In a little bowl add your frozen blueberry's, and coconut flour. Give them a good shake around and coat the berry's nicely. This will stop any bleeding from the berry's into your little mini cakes, and keep them pretty and orange. Now Fold your coated blue berry's through, but don't over mix them.
Into the Tins they go...
In your greased tins. I used a 1/2 cup measure to pour my mix into the tins. You want to fill them right to the top of the line. these cakes are meant to be very dense and moist. They wont rise much. My muffin tins aren't super small but they aren't medium also. So the amount you get may very as well as the time of baking. I got 12 mini cakes out of my mix.
I added coconut flakes to the top of mine before i put them in the oven, un-toasted. Just makes them even prettier. I baked my cakes at 170 for 25 minutes. All ovens are different so around 20 minute mark just check them. You don't want to color the cakes too much. You want them to be just set and cooked through. These little cakes are packed full of flavor. They are stunning. I prefer mine served cold with a side of coconut yogurt. I even think that they taste better the next day. With a large part of the ingredient being almond them setting over night the almond and mandarin paste join as a team and bond a little better. I hope you enjoy them as much as I do.