Say that three times fast…I have been seeing many recipes lately using brown butter with both sweet and savory ingredients, so I thought I might give it a try.  Browning butter gives it a nutty deep flavor which pairs nicely with almond flour.  I have used my wheat free flour mix here so this is a great dessert to make for your gluten-free friends and family.  I keep this mix on hand in my pantry – the almond and coconut flour I keep in the refrigerator.  I have filled the cakes with raspberries, blackberries or prunes.  The berry cakes take a bit longer to bake than the prune, due to the added moisture, so best to do all the same per batch.  This batter keeps well for a day or two in the refrigerator – bake them during dinner for a special treat fresh out of the oven..

1 stick Unsalted Butter, browned

1 cup Almond Flour

1/2 cup Wheat Free Flour Mix*

1 Tbs Coconut Flour

1 1/2 cup Powdered Sugar, plus more for dusting cakes

5 Egg Whites

2 Tbs Honey

24 Prunes, 72 Raspberries or 72 Blackberries or a combination of all three — each baby cake will need either 1 prune or 3 berries

non stick vegetable oil spray

*Wheat-Free Flour Mix:  2 cups Rice Flour, 2/3 cup Potato Starch, 1/3 cup Tapioca Flour – keep the remainder for another use

• Pre heat the oven to 375 degrees
• In a small sauce pan melt the butter over medium heat stirring from time to time until it takes on a golden brown color, about 6 minutes be very careful not to burn, cool in the sauce pan for 5 minutes
• In a medium size bowl, combine the almond flour, powdered sugar, flour mix, coconut flour
• Add the egg whites, brown butter and the honey and whisk until smooth
• Coat the mini-muffin pan with the vegetable oil spray
• Put a tablespoon of batter in each muffin cup (24)
• put 1 prune or 3 berries per cake, pushing down slightly
• Bake for about 15 minutes until golden brown (prunes will take less time than the berries)
• let cool in the pan for about 10 minutes, then move to a cooling rack
• dust with powdered sugar just before serving

These are the three flours I keep on hand to make my wheat-free flour mix