Dairy-Free Polish Poppy Seed Cake Bites (Makowiec)

Ingredients

• 1 cup Poppy seeds
• 1/2 cup Dairy-free milk (almond or oat)
• 1/2 cup Raisins
• 1/4 cup Candied orange peel
• 1/4 cup Walnuts or almonds
• 1/2 cup Applesauce
• 1 cup All-purpose flour
• 1/2 cup Sugar
• 1 teaspoon Baking powder
• 1/4 teaspoon Salt
• 1 teaspoon Vanilla extract
• 1/4 cup Coconut oil (melted)
• 1 teaspoon Lemon zest

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Measure the 1 cup of poppy seeds into a bowl. Add the 1/2 cup of dairy-free milk. Stir to combine, then cover the bowl and let it soak for at least 1 hour, or preferably overnight.
2. 2Preheat your oven to 175°C. Lightly grease and flour a mini muffin tin. If you don't have a mini muffin tin, you can use a standard baking pan.
3. 3In a large bowl, combine the soaked poppy seed mixture, 1/2 cup raisins, 1/4 cup candied orange peel, and 1/4 cup chopped walnuts or almonds.
4. 4In a separate medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt.
5. 5To the poppy seed mixture, add 1/2 cup applesauce, 1/4 cup melted coconut oil, 1 teaspoon vanilla extract, and 1 teaspoon lemon zest. Stir until everything is just combined.
6. 6Add the dry ingredients from the medium bowl to the poppy seed mixture. Gently fold them together until just combined. Be careful not to overmix the batter.
7. 7Spoon the batter into the prepared mini muffin cups, filling each about two-thirds full. If using a baking pan, spread the batter evenly in the pan.
8. 8Bake for 20-25 minutes. The cake bites are done when a toothpick inserted into the center comes out clean.
9. 9Allow the cake bites to cool completely in the tin before removing them. Serve them once they are fully cooled.

Substitutions

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