Cupid Cakes

Happy Valentine’s Day!

• 1 1/2 cups Biscuit & Baking Mix (GF)
• 2 tsp. ENER-G egg replacer
• 2 tsp. baking powder
• 1 tbsp. cinnamon
• 1/2 tsp. salt
• 3 tbsp. vegetable oil
• 4 tbsp. water
• 1 tsp. vanilla extract
• 2 tbsp. TOFUTTI sour cream (alternative: 4 tbsp. almond, soy, or rice milk)
• 1/2 cup chopped almonds
• 1/4 cup carob chips (unsweetened)
• 1/4 cup chopped prunes
• 1/4 cup raisins
• 1 cup mashed ripe banana
• 1 carrot (ground)

Directions:

Preheat oven to 350 degrees F. Mix all dry ingredients together. Now add all wet ingredients together and whisk for 30 secs. Add both dry & wet ingredients together and mix for 2 minutes. Pour the remaining ingredients and mix for another 2 minutes. Place ice cream sized scoops into mini bundt cake or heart shaped pans and bake for approx. 35 minutes. Garnish with icing sugar!