Gluten-Free Apple Mini Cakes – Ilaria Moretti

Apple Mini Cakes with Rice Flour

 For the mini cakes, blend ½ apple and mix it with 30–35 g of La Veronese® Rice Flour until you get a smooth mixture. Slice the remaining half of the apple using a mandoline and place the slices in a small baking dish greased with almond butter and olive oil. Pour the mixture into the dish and top with the remaining apple slices. Preheat the oven to 180°C (356°F) and bake for about 15 minutes. Once golden, your apple mini cakes are ready!

Apple Mini Cakes with Oat Flour

Blend ½ apple and mix it with 25 g of La Veronese® Oat Flour until smooth. Slice the remaining half of the apple with a mandoline and place in a greased small baking dish. Pour the mixture and top with apple slices. Bake at 180°C (356°F) for approximately 15 minutes. Golden and ready to serve!

Apple Mini Cakes with Lentil Flour

 Blend ½ apple and mix it with 30–35 g of La Veronese® Lentil Flour until smooth. Slice the remaining half of the apple with a mandoline and place in a greased small baking dish. Pour the mixture and cover with apple slices. Bake at 180°C (356°F) for 15 minutes until golden.

Apple Mini Cakes with Egg White

 Blend ½ apple and mix it with 35–40 g of egg white until smooth. Slice the remaining half of the apple with a mandoline and place in a greased small baking dish. Pour the mixture and top with apple slices. Bake at 180°C (356°F) for about 15 minutes until golden.