Instant Pot Glazed Cinnamon Bites - Gluten Free

1

Dump some brown sugar, melted margarine, ground cinnamon and almond milk into a large mixing bowl.

2

Sift some Bob's Red Mill 1 to 1 Gluten Free Baking Flour and spoon it into a measuring cup. Pour into the mixing bowl.

3

Measure in some meringue powder, baking powder and salt.

4

Whisk together just until combined.

5

Grease silicone egg bite molds and fill with the batter.

6

You could also divide batter and add raisins to remaining batter.

7

Add remaining batter to second egg bite mold.

8

Cover the egg bite molds with tin foil.

9

Pour some water into the Instant Pot and stack molds on trivet in Pot.

10

Place lid on Instant Pot, turn steam release handle to sealing position and set Pot to Pressure Cook High for 12 minutes.

11

Once Pot is done cooking, allow a Natural Release for 10 minutes before turning steam release handle to venting position. Remove molds and tin foil.

12

Allow to cool in molds for about 10 minutes. After 10 minutes invert onto plates to continue cooling.

13

When cooled mix together the icing sugar and some water to create a glaze. Mix granulated sugar and ground cinnamon.

14

Roll each Cinnamon Bite in the glaze.

15

Cover with the cinnamon sugar mixture.

16

Place on a plate and allow to dry.

17

Serve.

18

Enjoy!