Almond Frosting Mini Cakes ½ Cup chopped walnuts, almonds, or other nuts 1 Teaspoon cinnamon 1 Cup all purpose unbleached flour 1 Cup whole wheat flour 1 Teaspoon baking powder ½ Teaspoon baking soda ¼ Teaspoon salt ¼ Cup Organic Ground Flaxseed2 Organic eggs 1 Cup Organic sugar1 Cup Organic toasted walnut oil1 Cup rice milk or lite coconut milk 1 Cup blueberries, fresh or frozen Preheat the oven to 375 degrees. Measure the chopped walnuts and cinnamon into a small bowl. Toss to coat and set aside. In a medium bowl, sift together the two flours, the baking powder, soda, and salt. Add the ground flaxseeds. Whisk to combine. Set aside. Measure the eggs and the sugar into a large bowl. Using a hand mixer, beat the eggs and sugar on medium speed for about 5 minutes, stopping two or three times to scrape the sides of the bowl using a rubber spatula until the mixture is pale yellow and creamy. Add the walnut oil and rice milk. Beat with the hand mixer set on medium speed for about 5 minutes, stopping two or three times to scrape sides of the bowl until the sugar is dissolved. Test this by rubbing the batter in between two fingers. It should feel smooth. Turn the sifted flour mixture into the beaten egg mixture stir to combine, until the flour is completely mixed in, but don’t beat it or the cake will be tough. Stir in the blueberries. Spray 2 or 4 mini cake pans or Madeleine pans or a combination with non stick cooking oil spray. Spoon heaped tablespoons of the batter into the prepared pans, filling each close to the top. Sprinkle a little of the chopped walnut and cinnamon mixture evenly over the top of each. Bake in the preheated oven for 15-17 minutes until the mini cakes are deep golden in colour and a cake tester inserted into the centre comes out clean. Turn out onto a tray to cool to room temperature. Wrap with wax paper or plastic wrap to store for up to three days. Serving Size: Makes four dozen mini cakes.

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