Gluten-Free Pistachio Raspberry Teacakes

This recipe is quick to make, gluten-free and dairy-free. So heat up that nice pot of tea and get ready to enjoy.
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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 24 mini cakes
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Ingredients

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)

Directions

Special equipment:
a 24-cup mini muffin pan
  1. Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin pan with nonstick cooking spray.
  2. 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.
  3. 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.
  4. Remove to a wire cooling rack and serve.

Cook’s Note

Frozen raspberries crumble into small pieces easily, making them perfect for these mini bite-size treats. You can also use fresh raspberries, but be careful not to crush them. If they release too much juice, it may make the batter soggy.

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