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Mini Berry Loaves

8 Portions
Easy
40
These adorable mini loaves are a great healthy alternative for an afternoon treat.
Ingredients
Preparation
Recipe Tips
These cakes are best enjoyed within 2 days of baking. They do freeze well – just wrap them tightly in cling film and freeze for up to 6 months. Allow to defrost in the wrappings before serving.
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Ingredients

For the Loaves
120 mlGolden Syrup (8 tbsp)
75 gCaster Sugar (3 oz)
75 gDairy Free Margarine (3 oz)
175 mlUnsweetened almond milk (6 fl.oz) or unsweetened soya milk
300 gGluten Free White Bread Flour (10 oz)
2Dr. Oetker Baking Powder Sachets x 2 sachets (2 tsp)
Dr. Oetker Vanilla Pod Grinded
75 gDried Cranberries (3 oz)
75 gGlacé Cherries (3 oz)
75 gBlueberries (3 oz), fresh
1

Preheat the oven to 170°C (150°C Fan oven, 325°F, gas 3). Grease 8 x mini loaf tins with oil or dairy free margarine and arrange on a baking tray.

2

Put the syrup, sugar and margarine in a saucepan and heat gently until melted. Remove from the heat and stir in the almond milk.

3

Sift the gluten free flour and Baking Powder into a mixing bowl. Using the Vanilla Grinder, grind over vanilla flakes to taste. Stir in the fruit. Make a well in the centre and gradually stir in the melted ingredients to form a well blended, thick batter.

4

Divide the mixture between the cake tins, smooth the tops and bake in the oven for 22-25 minutes, until risen, firm to the touch and lightly golden. Leave to cool for 10 minutes then turn on to a wire rack to cool completely. Your cakes are now ready to serve and enjoy!

  • These cakes are best enjoyed within 2 days of baking. They do freeze well – just wrap them tightly in cling film and freeze for up to 6 months. Allow to defrost in the wrappings before serving.