Recipe Overview

Mini Berry Loaves

These adorable mini loaves are a great healthy alternative for an afternoon treat.

8 Portions

Easy 40 Minutes

Ingredients

For the recipe Mini Berry Loaves

For the Loaves:

120 ml	Golden Syrup (8 tbsp)
75 g	Caster Sugar (3 oz)
75 g	Dairy Free Margarine (3 oz)
175 ml	Unsweetened almond milk (6 fl.oz) or unsweetened soya milk
300 g	Gluten Free White Bread Flour (10 oz)
2	Dr. Oetker Baking Powder Sachets x 2 sachets (2 tsp)
	Dr. Oetker Vanilla Pod Grinded
75 g	Dried Cranberries (3 oz)
75 g	Glacé Cherries (3 oz)
75 g	Blueberries (3 oz), fresh

preparation

Preparation

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.

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

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.

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!

1 serving = 122g

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.

Nutritional Information for the recipe Mini Berry Loaves

	Per Serving	Per 100 g / ml
Energy	1440 kJ 344 kcal	1172 kJ 280 kcal
Fat	6.49 g	5.28 g
Carbohydrate	68.30 g	55.53 g
Protein	2.33 g	1.89 g

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