Gluten-free recipes

Found it! (And typed it...this is to earn brownie points so you can send me a sample! LOL!)

Maggie Mowbray’s Hummingbird Cakes

270g brown sugar
400g Bakels gluten free health baking mix
½ teaspoon cinnamon
1 teaspoon baking soda
1 tin (439g) crushed pineapple in syrup – drained
50g coconut
350g (peeled weight – approx 3) ripe bananas, mashed
½ cup walnuts, rough chopped
3 eggs, lightly beaten
280ml canola (or other light) oil

Sift flour, spice and baking soda into a large bowl. Add sugar, coconut and walnuts.

Mix well. Add drained pineapple, banana, eggs and oil. Stir to combine – careful not to over mix.

Line muffin tins with standard paper cup cases. Place ¼ of a cup of mixture into each one.

Bake at 180 degrees Celsius for 20-25 mins. Allow to stand in muffin trays for 10 mins after cooking.

Ice when cool.

(Icing – 100gm cream cheese, 50g unsalted butter, 1 teaspoon vanilla essence, 225g icing sugar – Beat together until smooth and creamy)