1 1/2 cups all purpose gluten free almond flour blend
1 1/2 teaspoons guar gum
2 teaspoons fresh sage, chopped very fine.
2 teaspoons gluten free baking powder
1 teaspoon sea salt
1 cup coconut sugar
1 cup room temperature butter
3 large room temperature eggs
2 tablespoons pure passionfruit pulp
1 cup milk
Preheat oven to 350 F
Grease a 12-cup mini bundt pan with butter and dust with flour. Dip out all the excess flour. Whisk all the dry ingredients including sage to combine. Cream butter and sugar on high speed until light and fluffy (about 6 minutes). Add eggs one at a time beating well between each addition (about a minute each). Add passionfruit pulp. On low speed, beat in 60% of the flour mixture followed by all the milk. Beat in the last of the flour mixture to combine.
Scoop into the pan making sure it's 3/4 full.
Bake for 20 to 30 minutes or until a stick inserted into the center comes out clean. Remove from the oven to cool completely before you remove them.
1/2 cup butter
1 cup powdered sugar
1 tablespoon passionfruit pulp
Whisk all the ingredients until fluffy and light. Whisk in more powdered sugar if it's too soft.
Store leftover buttercream in an airtight container in the refrigerator for future use.
Fill the cavity of the mini bundt cakes with the butter cream and drizzle a generous amount of caramel sauce over the top.
1 packed cup brown sugar
1/2 cup butter, cut into cubes
1/2 cup cream
Sea salt to taste
Melt sugar in a large stainless pot on medium heat until it melts, stirring occasionally. Add butter whisking constantly to melt and combine. Remove from the heat for a few minutes and add cream, whisking constantly to combine. Return to the heat and continue whisking until the caramel is smooth and creamy (if you prefer a thinner consistency, whisk in more cream). Season to your taste with sea salt and store in a sterilized glass jar with a lid.