Thursday night is girls night, and with two about to have babies, we may not have many Thursday night get togethers for a while. So while we still can, I want to make some pretty, delicious and healthy homemade treats to share.
Today as I thought about what to make for tonight, I decided I wanted to use some mini bundt pans that I got last Christmas from my Mom and that still had the labels on. I found a recipe for little bundt type cakes and completely changed it to suit my taste and what I had on hand. They turned out delicious! With a dark, almost crunchy exterior and a moist, honey scented crumb.
I am making an apple compote with a touch of cinnamon and honey to go along with them and, as always, we will have a pot of honeybush tea to share as we nibble.
Preheat oven to 350. Grease and flour 12 mini bundt pans, or use non-stick ones. Alternatively you can use a muffin pan.
1/3 cup canola oil
1/4 cup packed dark brown sugar
1/4 cup dark runny honey
1/3 cup plain yogurt
1 tsp vanilla
Whisk together in a large mixing bowl until smooth.
1/3 cup hazelnut flour
1/3 cup red fife flour (or whole wheat flour)
1/3 cup white flour
1 tsp baking powder
pinch vanilla bean powder (optional)
Whisk together to blend. Add to wet ingredients and stir with a spatula just until incorporated.
Pour into prepared tins and bake for about 20 minutes. Invert onto wire rack and cool. Serve with home made apple compote or plain.