Low FODMAP Turmeric Golden Mini Cakes
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Learn more →Ingredients
12 servings
For the cakes
- 2 cups almond flour
Ingredient noteA serving of up to about 1/3 cup of almond flour is low in FODMAPs. This recipe contains only about 2 2/3 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
- ¼ cup tapioca starch
- 1 ½ tsp baking powder
- 1 ½ tsp ground turmeric
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground black pepper
- ¼ tsp fine salt
- 3 large eggs
- ½ cup pure maple syrup
- ⅓ cup coconut oil, melted and slightly cooled
- ¼ cup full-fat coconut milk
- 1 tsp pure vanilla extract
For serving
- 1–2 tbsp raw honey, for drizzling (optional)
Ingredient noteA serving of up to about 1/2 teaspoon of honey is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tbsp unsweetened shredded coconut, for garnish (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin well with coconut oil or line with paper liners.
- 2
In a large bowl, whisk together the almond flour, tapioca starch, baking powder, turmeric, ginger, cinnamon, black pepper, and salt until evenly combined with no visible clumps.
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