Low Food Chemical Option Available
Ingredients: 1 cup brown rice flour
½ cup gluten free corn flour/corn starch
½ cup tapioca flour
1 tsp xanthan gum
1 tsp bicarbonate soda
2 tsp gluten free baking powder
40g dairy free spread
½ cup golden syrup
1 punnet of strawberries, quartered
¾ cup rice milk
1 tsp vanilla essence
Preheat oven to 170ºC.
Sift and combine flours, xanthan gum, bicarbonate soda and baking powder into a medium bowl.
In a separate bowl combine golden syrup and eggs. Mix well.
Add dairy free spread, rice milk and vanilla essence to the bowl with golden syrup and eggs. Mix well until combined.
Add strawberry mixture to flour mixture and combine well.
Add strawberries to egg and golden syrup mixture and mix until well combined.
Lightly grease a 12-hole muffin tray and fill holes evenly with mixture, around 2/3 of the way.
Place in the oven and cook for 15-20 minutes or until golden brown.
Remove from oven, allow to cool in the tray for 5 minutes, then place on a cooling rack until completely cooled.
To make this low food chemical simply swap the strawberries for 2 medium pears, peeled, cored & grated.
If you do not have brown rice flour, corn flour or tapioca flour you can replace these, along with the xanthan gum, bicarbonate soda & baking powder, with 2 cups of gluten free self-raising flour.