Tuesday, 15 February 2011

Apple and cinnamon fairy cakes

Serves: 12-14
Free from - Wheat, gluten, milk, egg, soya, nut, peanut


  • 175g (6 oz) milk/soya free margarine 
  • 175g (6 oz) light brown sugar or caster sugar 
  • 175g (6 oz) buckwheat flour 
  • ½ tsp Xanthan gum 1½ tsp wheat free baking powder 
  • 115g (4 oz) grated apple Egg replacer to be equivalent to 3 eggs (3tsp Orgran egg replacer mixed with 6 tbsp water was used) 
  • 1 tsp cinnamon 


  • Preheat oven to 180ºC/350ºF/gas mark 4. 
  • Line bun tin with paper cases 
  • Sift flour, baking powder, cinnamon and Xanthan gum into mixing bowl. 
  • Add the sugar and margarine and mix thoroughly. 
  • Add the egg replacer and beat well for several minutes to form smooth texture. 
  • Mix in grated apple. 
  • Turn into paper cases 
  • Bake for 15-20 minutes or until warm skewer inserted into centre comes out clean. 
  • Leave to cool. 

Tip: Add a little water if mixture seems too thick. Should drop off spoon easily but not be runny. Serving suggestions: Sprinkle with sieved icing sugar.

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