Maple Bacon Mini Cakes

Ingredients:

(for the cakes)

• 1/2 cup Bob Mill gluten-free oat flour
• 1/2 cup coconut sugar
• 4 tablespoons Kerry Gold butter
• 2 large eggs
• 1/2 tsp baking powder
• 1 tsp vanilla extract

(for the brown sugar caramel maple glaze topping)

• 4 tbsp. Kerry Gold butter
• 1/2 & 1/4 cup coconut sugar
• 1/2 cup full fat coconut milk
• 1/2 tsp vanilla extract
• 1/4 cup pure maple syrup
• 2 tbsp. tapioca flour
• 2 tbsp. melted coconut oil
• 3 slices thick cut bacon

Directions:

1. Preheat oven to 375 degrees..
2. In blender or with a hand mixer, beat together all cake ingredients until smooth and creamy.
3. Pour into greased muffin tins, filling just halfway, and bake 15 mins.
4. While cakes are baking, begin cooking bacon until crisp. Set aside.
5. In a mixing bowl combine maple syrup, tapioca flour, coconut oil, and 1/4 cup sugar. Set aside to thicken.
6. In a medium sauce pan, heat butter, coconut milk, sugar, and vanilla. Bring to a boil and allow to boil for 3 mins; stirring occasionally.
7. Remove cakes from muffin tin and pour heated glaze mixture over cakes while both are still warm.
8. Allow to cool 5 mins and add thickened maple glaze topping over caramel. Crumble bacon on top.
9. Enjoy.