I know it is not Easter but.....

It is the year of the Rabbit!

Bunny Cakes
Light, fluffy, spongy, heaven. Not like any gluten free treat I have made before.
To make these you will need a little knowledge about origami.
Makes 24, 1.5 inch square mini treats.
First you will need to make 24 of these origami bunnies out of 6 inch square parchment paper (NOT waxed paper)
Then you will need:
4 oz soft Cream Cheese
2 T Dark Rum
2 T Milk
2 T Veggie Oil
3 large Eggs
1 t Vanilla
1 t Baking Powder
1 t Xanthan Gum
1 cup Sugar
1 cup Sorghum blend*

Method:
Pre-heat the over to 325 degrees Fahrenheit. In a large bowl, add warm water, in a bowl that is just smaller than the first add the cream cheese and the rum. Blend with a hand mixed until fluffy. Then add the milk, oil and vanilla. You can now remove the bowl from the warm water. In a separate bowl, mix the eggs and sugar until well blended. To this add the flour, baking powder and xanthan gum. Add the flour/egg mixture to the cream cheese/milk mixture.

In a clean, new squeeze bottle pour the batter. I guess you could use a piping bag but I had the best control with the squeeze bottle.

Now you are going to fill the bunny ballons to about halfway. There is a crease in the middle of the bunny so it is a good mark to fill to. Be careful not to make a mess. If batter gets on the outside of the bunny, it could burn in the oven and leave a dark spot. This is where the squeeze bottle tip comes in handy.

Place the bunnies on a cookie sheet and bake for 20 minutes or until a toothpick comes out clean.

To enjoy these tasty treats just unfold the wrapper.

Yumm!!

*Sorghum Blend- 1 1/2 cup Sorghum Flour, 1 1/2 Potato Starch, 1 cup Tapioca Starch mixed together

Apple Spiced Gluten Free Mini Muffins

Yum!!
Ingredients:
1/2 cup white sugar
1/2 cup brown sugar
4 Tablespoons potato starch
2 Tablespoons water
1/3 cup veggie oil
1 1/2 teaspoons apple pie spice mix
1 cup unsweetened applesauce
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup GF flour mix (I used a sorghum blend*)
1/4 cup tapioca flour
Method:
Preheat oven to 400 degrees Fahrenheit. Prepare the mini muffin tray with a light spray of cooking oil. I am using a hand mixer, but this can be done in a stand mixer if desired. Mix together the sugars and applesauce. In a small bowl, mix together the potato starch and water. This will act as the egg. If you choose you can use 2 eggs instead. Add the potato starch mixture or eggs and the oil to the sugar/applesauce mix. Blend until smooth. In a separate bowl, mix together the flours, baking powder and soda and the pie spice. Add the flour mixture to the applesauce mixture. Drop tablespoon fulls into the prepared mini muffin tray. Bake for 20 minutes or until a toothpick comes out clean.

*Sorghum Blend
1 1/2 cups sorghum flour
1 1/2 cups potato/corn starch
1 cup tapioca flour