These were going to be Whoopie Pies, but since I’m all for healthyness, I decided to make mini cake bits to serve up with natural yoghurt, greek yoghurt or Alpro Soya Custard… Yum!
1 Egg
150g Sweetener
65g Natural Yoghurt
70g Light Natural Fromage Frais
25ml Skimmed, Semi Skimmed or Soya Milk
2 tsp Vanilla Essence
75g Dairy Free Margarine, Melted
200g Gluten Free Plain Flour
75g Rice Flour (you should be able to get this from health food shops)
½ tsp Ground Cinnamon
½ tsp Ground Ginger
¼ tsp grated Nutmeg (grate this fresh, you’ll really notice the difference compared to using ground nutmeg!)
½ tsp Gluten Free Baking Powder
¾ tsp Bicarbonate of Soda
½ tsp Lo Salt
100g Carrots (these need peeling, grating and the juice needs to be squashed out – do this by pressing down on the grated carrots and tipping away the excess juice, repeat this until you can’t get any more juice out)
Instructions
You don’t need to pre-heat the oven yet, as this mixture needs to sit in the fridge for a minimum of one hour, but is best to be left over night. Often I’ve found this is the case for gluten free baking as it allows the dough or batter to ‘set’ and therefore be a better consistency for baking.
1. Cream together the egg and sugar using a whisk – hand held, electric or stand mixer – you’re choice! Just make sure the mixture becomes pale and fluffy once the ingredients are combined.
2. In another bowl, combine the yoghurts, the milk and the vanilla. Add this to the eggs and sugar mixture and whisk very lightly together, keeping the mixture light and fluffy.
3. And then in a further bowl (yes this is bowl-central… apologies in advance to the washer-upper) mix the dry ingredients – the gluten free flour, the rice flour (naturally gluten free), the baking powder, bicarb. And salt. Use a whisk to cut the flours together and keep the air running through this dry mixture.
4. Mix the three mixtures together in one of the bowls, very gently until everything is combined and have a smooth texture.
5. Add the grated and juice-removed carrots to the batter and mix until it is evenly distributed throughout the batter.
6. Cover the bowl with cling-film and leave in the fridge for a minimum of one hour, but ideally overnight.
The next day (or a few hours later)…
1. Take the bowl out of the fridge and leave to stand for 10 minutes.
2. While the mix is standing, line two baking sheets with baking paper/parchment paper and pre-heat the oven to 170 C.
3. Scoop 2 Tbsp of mixture onto the tray allowing at least two inches between each pile of mixture.
4. Put the trays into the oven for 25 minutes.
5. Remove from the oven once the cake bites are springy on top and transfer to a wire cooling rack.
Serve warm or cold, with yoghurt as the filling, rather than frosting or with Alpro Soya Custard.
Of course you can make frosting if you wish… and use sugar and honey in place of the sweetener and agave syrup. It’s up to you and how healthy you’re feeling!
Enjoy!
Rubelle’s Moon
