Saturday, 23 April 2011

Coconut Goodness

Redressing the cookie - cake balance of the recipes I have posted so far! :)

Makes 12 cupcakes or 6 muffins

The Ingredients

180g Xylitol
2 eggs (at room temperature)
1 tsp Vanilla Extract
1 tsp Glycerine
175g Gluten Free Flour
1 1/2 tsp of GF Baking Powder
1/2 tsp Xanthan Gum
130ml Sunflower Oil
130ml Unsweetened Soya Milk

Few handfuls of shredded coconut

The Equipment
The usual: forks & spoons

Measuring jug
Large mixing bowl
Cooling rake

The Method
Preheat oven 180oC/GM 4 & place cases in the muffin baking tray.

Place Xylitol, eggs, vanilla and glycerine into blender and whisk for a couple of minutes.

Meanwhile combine sifted flour, baking powder, xanthan gum and mix well.

Next mix oil and milk in a measuring jug.

Stir all three mixtures together in the large bowl, mix until there are no lumps left.

Now throw in a few handfuls of shredded coconut and mix until evenly spread throughout the mixture.

Divide mixture equally into the cupcake or muffin cases.

If you're making 12 cupcakes, bake for 15 - 20 minutes (or until well risen).

If you're making 6 muffins, bake for 20-25 minutes.

Once they are baked remove from the baking tray and allow to cool on a cooling rake.

Some of the coconut inside the cakes will go gooey and its absolutely lovely!

You can keep these for about 5 days in an air tight contain in the fridge.

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