September 22, 2014 / jonesd / 0 Comments
WHEAT & GLUTEN FREE APRICOT & RAISIN MUFFINS
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* 2 cups Healtheries Simple Baking Mix
* 1 cup milk
* 3 teaspoons wheat & gluten free baking powder
* 2 eggs
* 2 tablespoons nut or vegetable oil.
Place the cereal in a bowl and add the milk. Cover with plastic wrap and refrigerate overnight. Preheat the oven to 175°C. Sprinkle the baking powder over the prepared cereal and fold through. Whisk together the eggs and oil and stir into cereal mixture. Mix together well. Spoon into 6 greased muffin pans. Bake for 15 to 20 minutes or until a skewer inserted into a muffin comes out clean. Cool muffins on a wire rack.
Makes 6.
*Canola oil can be replaced with any other nut or vegetable oil.
September 22, 2014 / jonesd / 0 Comments
WHEAT & GLUTEN FREE ANZAC COOKIES
* 1 ½ cups Simple Baking Mix
* ¾ cup desiccated coconut
* 100g butter or margarine
* ¼ cup water (add more water if required to make a soft dough)
* ¼ cup golden syrup
* 1 cup rice flakes with psyllium
* ½ teaspoon baking soda
[[image:image021.jpg align”left”]]Preheat oven to 180°C (350°F/Gas 4). Line two baking trays with baking paper. In a large bowl combine Healtheries Simple Baking Mix and coconut and make a well in the centre. Put the butter or margarine, water, golden syrup and rice flakes into a pan and cook over low heat until melted and smooth. Set aside for 10 minutes. Return the pan to the heat and cook for 5 minutes. Remove from the heat and stir in the baking soda. Pour into the dry ingredients and mix to combine. Drop tablespoons of mixture (or make small balls in the palm of your hand) onto the prepared trays and flatten slightly with a fork. Bake for 20 minutes or until golden. Transfer to a wire rack to cool.
Makes 24.