Mini Mulay's Sausage Bundts
Category
Italian
Servings
30 mini Bundts
Prep Time
30 minutes
Cook Time
20 minutes
Ingredients
- 1 (12 oz) package of Mulay's Breakfast Sausage, cooked
- 1 Cup brewed coffee (cold)
- 1 Teaspoon baking soda
- 1 1/2 Cups packed Swerve Sweetener Brown Swerve
- 1 1/2 Cups Swerve Sweetener Granular
- 2 Eggs, beaten (or egg replaced = 2 eggs)
- 3 Cups gluten free flour
- 1 Teaspoon baking powder
- 1 Teaspoon ground ginger
- 1 Teaspoon pumpkin pie spice
- 1 Cup hemp hearts (+ additional for optional topping)
- Optional drizzle topping- 1/2 bag of chocolate chips + 1 teaspoon shortening
Oil
Directions
1. Preheat the oven to 350�
- 2. Prepare a mini bundt pan with oil, coating well (do not spray, apply by hand)and set aside)
- 3. Using a mini chopper or food processor, puree the cooked Mulay’s sausage and set aside
- 4. Combine the baking soda with the coffee and set aside
- 5. In a large bowl, combine the sausage and both sugars
- 6. Add eggs and combine well
- 7. Add the flour, baking powder, ginger and pumpkin pie spice
- 8. Add the coffee and baking soda mixture and 1 cup of hemp hearts
- 9. Bake for 20 minute or until a toothpick comes out clean
- 10. Cool the mini bundts in the pan for 20 minutes, then remove and cool on a wire rack
- 11. Refrigerate in an airtight container until ready to eat
- 12. Before eating, add desired toppings (if any)