This is one of my absolute favourite recipes! The are moist on the inside and slightly crunchy on the outside mmmmmmmm! and are also amazing low in fat, sugar and calories! yum yum yum! I really really think everyone should try it, you will love them!
ps this recipe is adapted from a Womans Weekly cookbook called 'allergen free baking' which is a great book if you are just starting out at "cooking without".
1 2/3 cups SR gluten free flour mix
1 tsp caster sugar
20g nuttelex (or any other dairy free spread)
1/2 cup cooked and mashed kumara
1/4 lactose free milk
1/4 low fat yoghurt
lactose free milk and gluten free flour to dust
1. Mix together flour and sugar and rub the dairy free spread into the mixture.
2. In a smaller bowl mix together the wet ingredients
3. Fold the wet mixture into the dry ingredients, mix until just combined
4. Divide mixture into five dampers and gently shape them into rounds.
5. Place on a lined cooking tray, paint with milk, dust with a little flour and make a cross in the top.
6. Place in a oven preheated to 200 degrees fanforced (or 220 conventional)
7. Bake for 20-25 minutes until slightly browned and cool on tray.
Ive kept these for about a week in an airtight container in the fridge. They tasted exactly the same as the day I made them when heated in the microwave for about 20 seconds. They would probably be fine for longer than that in the fridge but theyve never stayed around long enough to test!