{"id":416,"date":"2016-02-26T15:44:16","date_gmt":"2016-02-26T15:44:16","guid":{"rendered":"http:\/\/pixiedustgourmet.com\/?p=416"},"modified":"2016-02-26T15:58:56","modified_gmt":"2016-02-26T15:58:56","slug":"plum-walnut-cakes","status":"publish","type":"post","link":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/2016\/02\/26\/plum-walnut-cakes\/","title":{"rendered":"Plum Walnut Cakes"},"content":{"rendered":"

Gluten-free Plum Walnut Cakes\u00a0<\/strong><\/span><\/h2>\n

\"12787994_10153891841958077_948165362_n\"A shout out to Andrea’s Kitchen<\/a> for the inspiration for this recipe! Light, moist, and fragrant with just a little bit of sugary crunch, these muffins are chock full of fiber, protein, potassium, magnesium, Vitamin B6 and Vitamin A to get your day started off right!<\/p>\n

\u00a0Ingredients<\/strong><\/span><\/h4>\n
    \n
  • 1\/4 C packed dark brown sugar<\/li>\n
  • 2 tsp high quality ground cinnamon – divided<\/li>\n
  • 2 tsp fresh grated nutmeg – divided<\/li>\n
  • 1\/2 tsp allspice<\/li>\n
  • 2 C gluten-free flour blend (I like Cup4Cup or Authentic Foods)<\/li>\n
  • 1\/2 C sugar<\/li>\n
  • 2 tsp baking powder<\/li>\n
  • 1 tsp baking soda<\/li>\n
  • 1 tsp salt<\/li>\n
  • 1 1\/4 C chopped dried plums (shhhhh…we do not need to actually call them prunes!)<\/li>\n
  • 1 1\/3 C chopped walnuts – divided<\/li>\n
  • 1 large organic egg<\/li>\n
  • 1 large organic egg yolk<\/li>\n
  • 1 C greek yogurt – 2% or whole milk<\/li>\n
  • 8 tablespoons organic butter, melted – divided<\/li>\n
  • 6-8 tbsp milk (cow, nut, soy, seed – your choice)<\/li>\n
  • 2 tbsp tahitian vanilla<\/li>\n<\/ul>\n

    \"12767229_10153891841948077_372855006_n\"Instructions<\/span><\/strong><\/h4>\n
      \n
    1. Preheat oven to 375\u00ba<\/li>\n
    2. Grease 6 jumbo muffin tins or 5 mini tart pans or use paper liners<\/li>\n
    3. Stir together brown sugar, 1 tsp cinnamon, 1 tsp nutmeg, 2 tbsp melted butter and 2\/3 C chopped walnuts for topping and set aside<\/li>\n
    4. Stir rest of dry ingredients together – flour, sugar, spices, baking powder, baking soda, salt<\/li>\n
    5. Add chopped prunes and remaining walnuts to flour mixture<\/li>\n
    6. In stand mixer fitted with the paddle attachment or a large bowl with a whisk and some serious elbow grease, mix wet ingredients until smooth (You can also use a hand beater, electric beater or an immersion blender – the choices are endless!)<\/li>\n
    7. Add dry mixture to wet and stir well to combine (don’t worry the batter will be thick and lumpy- use a little more milk if it is too thick to stir)<\/li>\n
    8. Fill muffin tins or tart pans almost to the top and sprinkle with topping mixture<\/li>\n
    9. Bake 22-26 minutes or until toothpick inserted into the center comes out clean<\/li>\n<\/ol>\n

      Enjoy!<\/span><\/p>\n

       <\/p>\n","protected":false},"excerpt":{"rendered":"

      Gluten-free Plum Walnut Cakes\u00a0 A shout out to Andrea’s Kitchen for the inspiration for this recipe! Light, moist, and fragrant with just a little bit of sugary crunch, these muffins are chock full of fiber, protein, potassium, magnesium, Vitamin B6<\/p>\n","protected":false},"author":1,"featured_media":417,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[45,14],"tags":[67,17,58,24,66,68],"class_list":["post-416","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast","category-recipes","tag-baked-goods","tag-breakfast","tag-gluten-free","tag-muffins","tag-prunes","tag-walnuts"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.pixiedustgourmet.com\/wp-content\/uploads\/2016\/02\/12767229_10153891841948077_372855006_n-e1456500820729.jpg?fit=873%2C660&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6ZJS1-6I","_links":{"self":[{"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/posts\/416","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/comments?post=416"}],"version-history":[{"count":2,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/posts\/416\/revisions"}],"predecessor-version":[{"id":421,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/posts\/416\/revisions\/421"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/media\/417"}],"wp:attachment":[{"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/media?parent=416"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/categories?post=416"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pixiedustgourmet.com\/personal-chef-Boston\/wp-json\/wp\/v2\/tags?post=416"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}