Since it's
Easter Weekend I wanted to make the kids something a little more exciting than sandwiches for tea, plus we might go out tomorrow if the weather's nice. I'm also trying to be brave and bake egg free more often too!
So these are wheat free, gluten free, dairy free, egg free, soya free and depending which flour you use could be corn and potato free too. (I know many of our readers have problems with those two flours)
Ingredients- 250g/8oz gluten free flour (I used Dove's Farm SR blended flour)
- 1tbsp baking powder (you do need this)
- 1/2tsp salt and milled pepper
- 200ml/7fl oz your choice of milk (we used Almond milk today)
- 1 medium egg, beaten, or egg replacer as per instructions for one egg
- 5 tbsp olive oil
- 175g/6oz grated carrots
- 3tbsp fresh, finely chopped coriander, or 1 tbsp of dried.
Usually free from recipes which include oil specify NOT to use olive oil as it makes the mixture a bit heavy. Certainly unless specified otherwise I would always use sunflower oil.. The original recipe DID say to use olive oil but I think it was a bit navy so I will try vegetable oil next time!
Method
- Preheat the oven to 190C/375F/Gas Mark 5. Oil a deep 6 hole (large) muffin tray or it makes 12 smaller cakes/muffins. I always use paper cases so there is no need to oil.
- Sift the flour into a "dry" bowl, add baking powder and salt and pepper.
- Grate the carrots
- In a second "wet" bowl, whisk the milk replacement, egg and olive oil.
- Add the "wet" bowl contents to the "dry" bowl and combine
- Mix in the grated carrots and coriander
- Spoon into muffin cases and bake for 20-25 mins until risen and firm
Tip: it's important not to have too dry a mixture with free from baking
Mine were ready after 20 minutes, golden brown on the top - they rose quite well for egg free muffins and were cooked throughout.
The Recipe Resource would like to wish all their readers a Happy Easter!
Artikel lainnya: