Vegan Gluten Free Financiers
Categories: Vegan, gluten free, soy free, dessert, snack
Makes: 24 mini financiers
Prep Time: 15 minutes
Bake Time: 12 minutes
Total Time: 27 minutes
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 financiers 1x
- Category: Dessert, Snack
Ingredients
- ¼ cup/60ml neutral oil (canola, sunflower, vegetable)
- ¼ cup/60ml unsweetened applesauce
- 1/2 cup/100g granulated sugar
- 6 tbsp/90ml oat milk
- 1 tsp/5ml vanilla extract
- 1 cup +2 tbsp/108g almond flour
- 2 tbsp/17g potato starch
- ¼ cup/36g white rice flour (NOT glutinous rice flour)
- ¼ tsp/2g salt
- 1 tsp/4g baking powder
- ½ tsp/3g baking soda
- Optional: 12-24 raspberries (blackberries, or slices of pear/plum)
- Optional to serve: powdered sugar
Instructions
- Preheat oven to 375° F/190 C. Grease a 24 well mini muffin pan (or other small tins) and coat with a thin layer of rice flour.
- In a large bowl combine the oil and apple sauce. Whisk until fully emulsified.
- Add the sugar and whisk until dissolved.
- Add the oat milk and vanilla. Whisk to incorporate.
- Add the almond flour, potato starch, rice flour, salt, baking powder, and baking soda. Stir until no lumps remain. Allow the mixture to sit for 3-5 minutes for the starches to fully absorb the liquid.
- Fill the mini muffin wells ¾ full.
- If desired, place fresh fruit on top (do not use frozen fruit as it will leak too much water). Wash and dry berries, and cut any large ones in half. Small berries can be left whole. Sliced fruit should not take up more than half the surface area of the cake or it will inhibit proper baking.
- Bake for 11-12 minutes, until golden brown on the edges, set in the center and skewer inserted comes out clean.
- Allow to cool in the pan for 10 minutes before removing, using a sharp knife to help. Allow to cool completely before eating.
- Best the same day. Will absorb moisture as they are stored, becoming very soft. Reheat in a 350°F/180C oven for 5-6 minutes to recrisp. Store in the freezer for 2 weeks. Store at room temperature for 1 day if plain or in the fridge if they have fruit.
Notes
Texture/taste Notes: These delicate cakes are light and sweet, and very quick to whip up. They are also known as gluten free almond tea cakes. This gluten free version of the French classic uses rice flour and potato starch in addition to the almond flour, creating a very tender, crumbly crumb. The soft and golden cakes are great on their own or can be dressed up with other flavors or fruits.
Oil choice: Any unsaturated oil will work in this recipe. The best choices are very neutral flavored oils like canola, sunflower, or vegetable. Coconut oil should not be used as it will react with the applesauce and re-solidify, creating uneven pockets of moisture. Olive oil can be used for a more savory tea cake and is best paired with lemon or orange zest instead of vanilla extract.
Apple sauce: This is both the binding agent and some of the liquid, much as eggs would be. The pectin in apples acts as the binding agent to provide structure. Other common substitutions are not recommended.
Non-dairy milk: This recipe works with any non-dairy milk. Even coconut milk will work but will impart a very prominent coconut flavor.
Flavor variations: Instead of vanilla extract, add 2-3 tsp/4-6g lemon, orange, or lime zest. For more almond flavor, substitute almond extract.