Gluten-free pecan-crusted coffee cakes

These little coffee cake bites (without any coffee-don't ask!) are super easy to make and healthy! They are from an American website called Damy health which has lots of great allergen-free recipes to go with a diet and fitness plan you (presumably) have to pay quite a lot to take part in. So I focus on the free recipes, and I loved how these turned out, really gooey and sweet-the perfect treat to go with a cuppa (tea or coffee) I think. 

I made them for my Foodie Penpal this month, who was Joan, who requested healthy treats which is really what I am after too. They have kept well (we are still eating them at home) so I hope they reached her ok - it's hard to know what to send through the post!

So, here's how you do it:

Prep time: 7 Minutes, Cook time: 12-14 Minutes. Makes 12 large or 24 small Cakes (depending on size of the muffin tray)

 Ingredients:

225g Cooked Quinoa

180g Soft Pitted Dates, finely chopped

2 Tsp Cinnamon

1 Tsp Vanilla Extract

2 Tbsp Coconut Oil

2 Egg Whites

30g Ground almonds

2 Tbsp Agave Nectar

Topping Ingredients:

50g Pecans (Crushed)

1 Tsp Cinnamon

1 Tbsp Agave Nectar

1 Tbsp Coconut Oil  

Directions:

  1. Pre-heat your oven to 220c

  2. Place your topping ingredients into a bowl and mix thoroughly. Set aside.

  3. Place all coffee cake ingredients into afood processor and blend until smooth stopping to scrape down the  sides.

  4. Spray your mini muffin tin with a non-stick healthy cooking spray e.g. fry-light.

  5. Scoop batter into each muffin tin filling to just above half-way.

  6. Top batter evenly with mixed topping ingredients.

  7. Place in the oven and bake for 12-14 minutes.

  8. Remove from oven and place on a cooling rack.

  9. Remove from tin and try and restrain yourself to one at a time enjoy!

     Nutritional Content: (based on 12 cakes)

Kcals: 139 Carbs: 20g Fat: 6g Protein: 3g