Baking For Allergies

Apple & Strawberry Muffins

Portrait of Tammy Strobel

Apple & Strawberry Muffins

My Reading Room
Prep 15 mins • Cook 30 mins • Makes 12

1¼ cups gluten-free plain flour

•2 tbsps gluten-free cornflour

•3 tsps baking powder

•1 tsp bicarbonate of soda

•½ cup caster sugar

•1 cup strawberry yoghurt (see tip)

•½ cup apple sauce

•1 green apple, grated, plus 1 extra

1 Preheat oven to moderate, 180 C. Line a 12-hole muffin pan with paper cases.

2 Sift flours, baking power and soda together into a large bowl. Stir in sugar.

3 Make a well in centre of dry ingredients. Add combined yoghurt and apple sauce all at once. Mix lightly until just combined. Fold in grated apple. Do not over-mix. Spoon into cases until three-quarters full.

4 Cut all 4 sides from extra apple, working around the core. Thinly slice each piece. Arrange on top of each muffin in a fan.

5 Bake 25-30 mins, until cooked when tested with a skewer. Cool in a pan 5 mins before transferring to a wire rack to cool completely.

My Reading Room
Banana & Almond Slice
Prep 20 mins • Cook 35 mins • Makes 24

125 g low-fat spread

•2 tbsps maple syrup

•2 eggs

•2 ripe bananas, mashed

•1 large carrot, grated

•½ cup rolled oats

•¼ cup almond meal

•¾ cup wholemeal self-raising flour

•2 tsps ground cinnamon

•½ tsp bicarbonate of soda

•1/3 cup orange juice

•½ cup flaked almonds

1 Preheat oven to moderate, 180 C. Lightly grease and line a 20 x 30 cm slice pan with baking paper.

2 In a bowl, beat spread and syrup together. Add eggs, one at a time, beating after each. Stir in banana, carrot, oats and almond meal.

3 Sift flour, cinnamon and soda together. Fold into creamed mixture alternately with orange juice, until combined. Pour into pan, smoothing top. Sprinkle with almonds.

4 Bake 30-35 mins, until cooked when tested. Cool in pan on a wire rack. Cut into squares. Store in an airtight container.

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Brownie date cookies
Prep 20 mins (plus chilling) • Cook 12 mins • Makes 30

300 g dairy-free dark chocolate, chopped

•125 g dairy-free spread

•¼ cup brown sugar

•2 eggs

•1¼ cups gluten-free plain flour

•1 tsp baking powder

•1 cup dried pitted dates, finely chopped

1 In a medium saucepan, combine 200 g chocolate with spread and sugar. Stir over low heat until melted. Cool 5 mins. Beat in eggs.

2 Sift flour and baking powder together into a large bowl. Stir in dates and remaining chocolate. Make a well in the centre. Mix melted chocolate mixture through until just combined. Chill 15 mins.

3 Preheat oven to moderate, 180 C. Line 2 oven trays with baking paper.

4 Roll level tablespoons of mixture into balls. Arrange on trays 3 cm apart. Flatten slightly with a damp finger. Bake 10-12 mins until underside is firm.

5 Cool on trays 10 mins before transferring to a wire rack to cool completely. Dust with cocoa to serve (optional).

My Reading Room
Raspberry Crumble Friands
Prep 20 mins (plus cooling) • Cook 25 mins • Makes 9

11/3 cups almond meal

•150 g low-fat dairy-free spread, melted and cooled

•5 egg-whites, whisked

•1 orange, finely grated zest

•1¼ cups pure icing sugar, sifted

•2/3 cup gluten-free plain flour, sifted

•125 g punnet fresh raspberries CRU MBLE

½ cup quinoa flakes

•¾ cup brown sugar

•¼ cup gluten-free plain flour

•40 g low-fat dairy-free spread

1 Preheat oven to moderate, 180 C. Lightly grease a 9-hole friand pan.

2 CRU MBLE In a medium bowl, combine quinoa, sugar and flour. Rub in spread with fingertips until mixture resembles breadcrumbs.

3 In a bowl, combine almond meal, spread, eggwhites and zest. Fold in icing sugar and flour until just combined. Spoon into friand pan. Push a few raspberries into each friand and sprinkle with crumbs mixture.

4 Bake 20-25 mins until golden and cooked when tested. Cool in pan 5 mins, before transferring to a wire rack to cool completely.