Sweet Breakfast Farls

  • Moist, soft gluten-free fruity slices.
  • No cane sugar, dairy-free.
  • Ideal for breakfast – filling, fibreful and bite-sized.
  • Makes around 12-14 mini-loaves.

Other Ingredients

  • 2 Medium Eggs

Method

  1. Pre-heat the oven to 180°C Fan/200°C/Gas Mark 6. Lay out some mini-loaf moulds (ours measured 9.5cm x 5cm x 4cm (3¾” x 2″ x 1½”) onto a baking tray – grease if necessary. We used silicone mini loaf moulds – actually mini loaf tin liners – which do not require greasing.
  2. In a food processor/blender using a sharp blade attachment, finely chop the dates so that they become a rough sticky paste.
  3. Swap the blade to a plastic attachment and sift in the flours. Add the remaining ingredients including the Baking Powder and process until you have a thick batter.
  4. Add a little extra Rice Milk to thin the mix to almost a dropping consistency. Spoon into the loaf moulds filling them about three quarters full.
  5. Place in the centre of the oven for 25-30 minutes or until golden brown. Remove from the oven and allow to cool a little before turning out.
  6. Enjoy straight from the oven!