GLUTEN-FREE PISTACHIO RASPBERRY TEACAKES

Gluten-Free Pistachio Raspberry Teacakes image

Provided by Danielle Alex

Categories dessert

Time 30m

Yield 24 mini cakes

Number Of Ingredients 11

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Nonstick cooking spray, coconut, sunflower or other neutral oil
3/4 cup shelled pistachios, unsalted
1/2 cup granulated sugar
3/4 cup gluten-free baking flour, such Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1/4 cup plus 2 tablespoons pistachio oil
1/4 cup almond milk
1 teaspoon vanilla extract
2 large egg whites
1/4 cup frozen raspberries, crumbled into small pieces (see Cook's Notes)

Steps:

Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin pan with nonstick cooking spray.
Put the shelled pistachios and sugar in a food processor. Pulse a few times to break up the pistachios and then process until the mixture resembles sand, about 30 seconds. Transfer the pistachio mixture to a large bowl. Whisk in the gluten-free baking flour, baking powder and salt.
Whisk the pistachio oil, almond milk and vanilla in a small bowl. Whisk the wet ingredients into the dry ingredients. Whisk in the egg whites. Gently fold in the crumbled frozen raspberry pieces with a rubber spatula. Evenly divide the batter between the muffin cups. Bake until a toothpick inserted in the middle of a teacake comes out clean, 10 to 12 minutes.
Remove to a wire cooling rack and serve.