2/3 cup almond meal
2/3 cup fine polenta or GF flour
1/3 cup butter, Nuttlex or melted coconut oil
1/3 cup Mulled Wine Syrup
1 tsp baking powder
2 eggs or 2 tsps egg replacer in 1/4 cup almond mylk
Add all ingredients to a small mixing bowl and mix until smooth. Pour into mini cake mould/muffin tins (makes six of the size shown).
Bake in oven for 30 mins at 150 degrees.
Remove from tin, pour over more syrup to serve if desired. Lovely warm but also keep well if you manage to resist eating them all - place in the refrigerator for up to five days.