MorgenStund' small apple and cinnamon cakes
Ingredients for 13 cakes
| 100 g | MorgenStund' |
| 100 g | wholemeal spelt flour |
| ½ | sachet baking powder |
| 750 g | apples |
| ¼ tsp | cinnamon |
| 125 g | organic margarine or butter |
| 1 pinch of | salt |
| 100 g | rice sweetener (powder) |
| 1 | egg |
| 1 | banana |
| ¼ | juice of lemon |
| ½ | pulp of vanilla pod |
| some | icing sugar |
Preparation
Preheat the oven to 180 °C (top/bottom heat). Peel the apples, cut into small pieces and mix with the lemon juice and cinnamon. Mash the banana with a fork and then beat it with the egg and the rice sweetener with a hand mixer until fluffy. Mix in the salt, the vanilla pulp and the margarine with a hand mixer. After a short time, stir in the flour and the uncooked MorgenStund' and fold in the apples.
Form small cakes using two spoons and place them on a baking tray lined with baking paper or fill the dough in small, previously greased ramekins. Then bake on the middle shelf for approx. 25 min. Sprinkle the cakes with icing sugar and serve while still warm.