by theUngourmet
Makes 16 mini bundts
1 cup almond flour
1 3/4 cup spelt flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp kosher salt
2/3 cup lightly packed brown sugar
2 eggs
1/4 cup honey
2 tsp vanilla extract
3/4 cup almond milk
2/3 cup canola oil
1 small apple peeled and shredded
1 cup frozen blackberries
Preheat oven to 350 degrees. Grease and flour bundt pan or muffin pan.
In a large bowl, whisk together the almond flour, spelt flour, baking powder, baking soda, salt and brown sugar.
In another large bowl, whisk together the eggs, honey, vanilla, almond milk, oil and apple.
Add the dry ingredients to the wet ingredients and stir just until combined. Fold in blackberries.
Fill bundt pan 3/4 full and bake for about 20 minutes or until toothpick inserted into center comes out clean. Allow pan to cool for about 5 minutes. Run a butter knife around edges of each bundt cake and carefully remove from pan. Cool on wire rack.
