Patty Cakes -

Patty Cakes

Low chemical, free of egg, dairy, gluten, nut and soy.

To hyperactive children, the natural chemicals in so-called healthy foods can be just as much o f a problem as artificial additives. In sensitive children adverse effects are dose-related and can build up over a period, especially when eaten with many other different foods.

Ingredients

125 g (4½ oz) dairy-free margarine
125 g (½ cup) caster (superfine) sugar
2 eggs, or equivalent egg replacer
150 g (1 cup) soy free, gluten free self raising flour
90 g (½ cup) rice flour
3 teaspoons gluten free baking powder
125 ml (½ cup) rice drink
Pure icing (confectioners') sugar, for dusting

Details

Preparation time: 15 minutes
Cooking time: 20 minutes
Makes: 24

Method

Preheat the oven to 180°C (350°F/Gas 4). Line two 12-hole 80 ml (⅓ cup) muffin holes or patty pans with paper cases.

In the small bowl of an electric mixer, beat the margarine and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition.

Sift the dry ingredients into a large bowl. Fold the dry ingredients into the margarine mixture alternately with the rice drink.

Spoon the mixture evenly into the muffin holes and balke for about 15-20 minutes, or until just cooked.

Dust the patty cakes with icing sugar.

HINT:- These patty cakes can also be iced with carob icing. If desired, they can be frozen, iced or un-iced, in lots of six for convenience. Thaw out at room temperature.

Related food category:

• Kids Food