For the recipe Mini Berry Loaves
|120 ml||Golden Syrup (8 tbsp)|
|75 g||Caster Sugar (3 oz)|
|75 g||Dairy Free Margarine (3 oz)|
|175 ml||Unsweetened almond milk (6 fl.oz) or unsweetened soya milk|
|300 g||Gluten Free White Bread Flour (10 oz)|
|2||Dr. Oetker Baking Powder Sachets x 2 sachets (2 tsp)|
|Dr. Oetker Madagascan Vanilla Grinder|
|75 g||Dried Cranberries (3 oz)|
|75 g||Glacé Cherries (3 oz)|
|75 g||Blueberries (3 oz), fresh|
Preheat the oven to 170°C (150°C Fan oven, 325°F, gas 3). Grease 8 x mini loaf tins with oil or dairy free margarine and arrange on a baking tray.
Put the syrup, sugar and margarine in a saucepan and heat gently until melted. Remove from the heat and stir in the almond milk.
Sift the gluten free flour and Baking Powder into a mixing bowl. Using the Vanilla Grinder, grind over vanilla flakes to taste. Stir in the fruit. Make a well in the centre and gradually stir in the melted ingredients to form a well blended, thick batter.
Divide the mixture between the cake tins, smooth the tops and bake in the oven for 22-25 minutes, until risen, firm to the touch and lightly golden. Leave to cool for 10 minutes then turn on to a wire rack to cool completely. Your cakes are now ready to serve and enjoy!
1 serving = 122g
These cakes are best enjoyed within 2 days of baking. They do freeze well – just wrap them tightly in cling film and freeze for up to 6 months. Allow to defrost in the wrappings before serving.
|Per serving||Per 100g/ ml|