These mini cakes are low FODMAP, gluten free, egg free and cane sugar free.
Time: Approximately 30 minutes
Serves: 7 (2 mini cakes per serve)
1/2 cup of Rice Malt Syrup
1/3 cup of Lemon juice
100 grams of Butter- melted
1/4 cup of Almond Milk
1/2 tsp of Vanilla extract
1/2 cup of White Rice flour
1/2 cup of GF flour
1/2 cup of Brown Rice flour
1 tbsp of Cornflour
1/2 tbsp of Poppy Seeds
2 tsp of Baking Powder
1/2 tsp Baking Soda
Sprinkle of Salt
2 tbsp of Lemon Zest
Preheat oven to 180 degrees Celsius and line a muffin/cupcake tray.
Then whisk together the rice malt syrup, lemon juice, butter, almond milk and vanilla extract until combined. The mixture will become slightly lumpy as the lemon juice brings the milk and butter together. This is okay as it helps the cakes become fluffier.
In a seperate bowl whisk together all of the flours, poppy seeds, baking powder, baking soda, salt and lemon zest.
Then slowly add the wet ingredients into the dry ingredients, whisking to combine.
Pour the mixture into the prepared tray and bake for around 10-15 minutes (depending on the size you use, muffins will take longer)
Once fully cooked remove from the oven and allow to cool.