Gluten Free Fig and Lavender Cornmeal Cakes
Fig and lavender honey -a match made in culinary heaven! These little fig, lavender and cornmeal cakes are not only gluten free, but also refined sugar free. If that’s not enough, with the addition of kefir and olive oil, you get probiotics and heart healthy omega 3’a in a cute little sweet package. You’re welcome:-)
Servings Prep Time
6muffins 10 minutes
Cook Time
18-22minutes
Servings Prep Time
6muffins 10 minutes
Cook Time
18-22minutes
Ingredients
Dry Ingredients
Wet Ingredients
Instructions
  1. Preheat oven to 350 degrees and line a muffin tin with 6 liners (or 12 mini). If not using liners, grease very well.
  2. Begin by combining the dry ingredients in a large glass bowl or stand mixer.
  3. In separate bowl, whisk the wet ingredients until combined. Add the wet ingredients to the dry, scraping the bottom of the bowl to ensure everything is the incorporated well and there are no small lumps of baking powder. Fold in the dried figs.
  4. Fill the muffin liners 2/3 full and place one half fresh fig on top.
  5. Place in oven on middle rack to bake for 18-22 minutes as oven temperatures vary. Allow to cool on rack for 15 minutes and enjoy!
Recipe Notes

I hope you’ll try this with the lavender honey, but if you can’t find it or don’t have it on hand, any good local honey will be great or swap for real maple syrup.  One other note, you can sub the psyllium and arrowroot for “not xantham not guar”, which is a good product for gluten free baking.  Also, I tried this recipe with fresh orange zest and juice in lieu of the lemon and it was awesome.  As always have fun, play.  It’s just cooking, right?  Cheers xoxo