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Squashy bites - like potato farls when warm, like scones when cold.

Sweet Breakfast Farls - Recipe

  • 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.

Ingredients (Healthy Supplies)

  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

  Buckwud Canadian Maple Syrup 250g (Rowse)
2-3 Tbsp of Maple Syrup

  Gluten-Free Baking Powder 130g (Doves Farm)
3 tsp of Baking Powder

  Profusion Himalayan Rose Pink Salt - fine 500g
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!
These gluten-free mini-loaves are best enjoyed warm from the oven. They also store very well and can be gently re-heated in the microwave on medium heat for 30-60 seconds. This means you can make a batch to last the whole week!


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