Free from - Wheat, gluten, milk, egg, soya, nut, peanut
Ingredients
- 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
Method
- 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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