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.

Organic Medjool Dates (500g) - Sussex WholeFoods

100g Medjool Dates, stones/pits removed

Chia Seeds 1kg (Sussex Wholefoods)

2-3 Tbsp Chia Seed

Rice Dream Organic Rice Drink 1litre

250-300ml Rice Milk add extra as required.

Freeze Dried Raspberries 100g (Healthy Supplies)

20g Freeze-Dried Raspberries

Vanilla Paste 100ml (Little Pod)

2 tsp Vanilla Paste

Virgin Coconut Oil, Organic 400g (Clearspring)

100g Coconut Oil, melted.

Organic Brown Rice Flour, Gluten-Free (1kg) - Sussex Wholefoods

250g Rice Flour

Organic Tapioca Flour, Gluten-Free (1kg) - Sussex Wholefoods

75g Tapioca Flour

Organic Potato Flour, Gluten-Free (1kg) - Sussex Wholefoods

75g Potato Flour

Organic Maple Syrup 330g (Meridian)

2-3 Tbsp of Maple Syrup

Gluten-Free Baking Powder 250g (Sussex Wholefoods)

3 tsp of Baking Powder

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

1 pinch of salt, optional.

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!