Gluten Free Pistachio Rose Mini Bundt Cake by Nicole Derseweh

Ingredients

• 2 cups pistachio (hulled)
• 1 1/4 cup pistachio milk or oat milk
• 2 tsp. apple cider vinegar
• 2 cups gluten free 1:1 baking flour
• 1 cup Amoretti® Natural Pistachio Flour
• 1 tbsp. arrowroot or cornstarch
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 cup Amoretti® Rose Syrup
• 1/2 cup raw sugar
• 2/3 cup salted vegan butter
• 1 1/2 cup unsweetened applesauce (room temperature)
• 1/4 tsp. salt
• 2 tsp. Amoretti® Pistachio Extract
• 1 1/2 cups powder sugar
• Edible fresh rose petals