- 340 grams self raising gluten free flour
- 1 pinch salt
- 1 teaspoon baking powder
- 120 grams caster sugar
- 120 grams nuttelex
- 1/2 cup applesauce
- 1 tablespoon white vinegar
- soy milk, to mix
- vegan chocolate chips - about 3/4 cup
- Rub the dry ingredients in with the nuttelex.
- Add the wet ingredients, adding a little milk at a time to get a soft dropping consistency.
- Beat the mixture well to combine & stir through the chocolate chips.
- Add paper liners to the muffin tin and fill with the mixture.
- Bake at about 190 degrees Celsius until cooked through & brown (about 10-15 minutes for the mini muffins)
I then made mini donuts using my donut maker, yes I have a donut maker which I have now used a total of two times. I used this recipe from the Sunbeam website which worked really well:
- 1 1/2 cups gluten-free plain flour
- ½ cup caster sugar
- 1 1/2 teaspoons gluten-free baking powder
- 125g butter, melted
- ¾ cup milk
- 1 egg, lightly beaten (I used egg replacer)
1. Preheat Doughnut machine. Combine dry ingredients in a large bowl. Make a well in the centre. Whisk in the butter, milk and egg until mixture forms a smooth batter. Transfer to a jug.
2. Spray machine with cooking oil. Pour batter into preheated doughnut rings. Close lid and cook for 6 minutes or until doughnuts are golden and cooked. Use a non-stick spatula to transfer doughnuts to a wire rack. Repeat with remaining batter to make 10 doughnuts in total.
I then added halved Leda choculence biscuits & topped each skewer with Organic by Nature Cheery Bear lollies (these lollies are so good!!) I think my gluten free baking still needs A LOT of work but the kebabs turned out ok & looked very impressive!!