Sort ingredients
asuuuma
QR Code
Listen
Pdf
Mix 2 tablespoons ground flaxseed with 6 tablespoons water and set aside to thicken.
Preheat the oven to 350 °F (180 °C)
Grease and line 9" springform cake baking tin.
In a large bowl whisk together chestnut flour, ground walnuts, tapioca flour, baking powder, bicarbonate of soda, ginger, cinnamon, cloves, nutmeg, salt and sugar and set aside.
In a small bowl whisk together flax eggs, apple sauce, molasses, olive oil, apple cider vinegar and vanilla.
Add the wet mix to the dry mix and mix until well combined. You should have muffin consistency.
Spoon the mixture into your prepared tin and level out the surface.
Bake for about 35 min or until a cocktail stick comes out almost clean. It will be slightly sticky.
Remove from the oven once ready and leave to cool down for 20 min before removing from the tin.
Once completely cooled place onto a flat surface and using 2" round pastry cutter carefully cut out shapes. You should end up with 11-12 shapes.
Spoon some of the macadamia frosting into a piping bag fitted with large round nozzle and pipe around the edges. Now dollop some cranberry chia jam into the middle. Place a layer on top and repeat. Top with fresh cranberry and rosemary sprigs.
To make the snow effect, blend some flaked coconut in a blender until desired consistency. Sprinkle on top and around the decorated mini cakes.