Mini Berry Loaves

8 Portions

Easy

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

Ingredients

Preparation

Ingredients

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)

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

Hints

1 serving = 122g

Preparation:

Prep:

40 min

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!

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.

Tips

1: 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.

Additional information

Know a little more

Nutritional Information