1 cup almond flour
1/2 cup gluten free all purpose flour blend
1 cup coconut sugar
1/2 teaspoon xanthan gum
6 egg whites
175g butter, melted
2 teaspoons pure almond essence
1/2 cup fresh apricots, thinly sliced
1/2 cup fresh plums, thinly sliced
1 tablespoon orange zest
1 tablespoon fresh orange juice
Preheat oven to 350 F.
Sift flour, xanthan gum, and powdered sugar into a large mixing bowl. Stir to combine. Mix in almond flour and orange zest, make a well in the center of the bowl.
Beat egg whites until soft peaks starts to form. Add almond essence and orange juice. Pour into the well with the melted butter. Fold gently together to combine.
Pour into a prepared 12 cup muffin pan (about 3/4 full) or small ramekins. Arrange fruit on top.
Bake for 20-30 minutes or until baked and golden brown. Remove from the oven. Let stand for about 5 minutes before you remove onto a serving plate.
Serve warm with ice cream and fresh whipped cream.