Apple & Strawberry Muffins
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.
Banana & Almond Slice
Prep 20 mins • Cook 35 mins • Makes 24
125 g low-fat spread
•2 tbsps maple syrup
•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.
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
•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).
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.