At the weekend my lovely mummy gave me some super sonic silicone muffins cases from Lakeland and so this morning I decide to try them out with a test batch of Banana Free From Muffins. The recipe is a twist on our much loved Chocolate Egg Free Muffins.
Banana Free From Muffins (6 muffins):
- 8oz Gluten free flour – I used 4oz Rice Flour, 4oz Gram Flour
- 2 1/2 tsps Gluten free baking powder
- 1 large bannana
- 2 tbsps Ground Almonds
- 1 tbsps Agave Nectar (2 big squeezes)
- 1/2 tsp Salt
- 1/2 tsp Xanthum Gum
- 1/2 pint Rice Milk ( I used Vanilla Rice Milk)
- 3 tbsps Water
Free From Muffins Recipe:
Preheat oven to 200 degrees C (Gas mark 6). Sift the flour, baking powder and salt together. Stir in the ground almonds, xanthum gum and Agave Nectar.
Measure out the rice milk and add at once to the flour mixture and stir to combine thoroughly. (I mixed mine in a food processor for speed)
Pour the free from muffin mixture into special silicone muffin cases or greased muffin / fairy cake tins then bake in the over for 15 – 20 minutes or until a skewer comes out clean. Leave the muffins for a few minutes to cool, then pop them out of the tin or cases.
These free from muffins are wheat, dairy, sugar, egg and soya free and they prove that with a bit of know how about the products available to people with food intolerances, we too can eat foods that we love and enjoy.
PS. I love my “Lakeland Silicone Cupcake Moulds” a must have for Fussy Foodies as free from backing does have a tendancy to stick.
Try them warm with an afternoon hot lemon to brighten up a winters day. We would love to hear you Free From Muffin ideas – I an thinking next time I might try a carrot version.