These are traditionally called French breakfast puffs — I’m not exactly sure why, because I could eat these all day!

My version uses a little extra buttermilk to keep them soft and moist, because gluten free baking can sometimes lean a little dry. These come out like soft little pillows and are always a favorite.

Ingredients

For the puffs:

    •    Gluten free 1:1 flour (I use King Arthur)

    •    Almond flour

    •    Granulated sugar

    •    Eggs

    •    Avocado oil

    •    Vanilla extract

    •    Baking powder

    •    Baking soda

    •    Salt

    •    Nutmeg

    •    Buttermilk (about 6 oz)

For coating:

    •    Melted butter

    •    Cinnamon sugar

Instructions

    1    Preheat oven to 350°

    2    Mix sugar and eggs until light and smooth

    3    Add avocado oil and vanilla, mix until combined

    4    Stir in flour, almond flour, baking powder, baking soda, salt, and nutmeg

    5    Add buttermilk and mix until just combined

    6    Scoop into a prepared mini muffin pan

    7    Bake until lightly golden

Coating

    1    Let puffs cool slightly

    2    Dip in melted butter

    3    Roll in cinnamon sugar

Notes

    •    Best enjoyed fresh

    •    Coat while still slightly warm

    •    I make these as mini puffs

These are one of my favorites and I make them all the time 🤍

Made in small batches for Under the Rowan Tree 🍃