Patty Cakes - Egg, Dairy, Gluten, Nut and Soy Free

Ingredients

• 125 g dairy-free margarine (4.5 oz)
• 125 g caster sugar, also known as superfine sugar (4.5oz)
• 2 eggs, can use equivelant egg replacer (I would use double the powder suggested on the box to replace two eggs)
• 150 g gluten-free self-raising flour (soy-free if needed, 1 cup)
• 90 g rice flour, use a finely ground flour (1/2 cup)
• 3 teaspoons gluten free baking powder (there is a recipe here on zaar if you cannot buy one)
• 125 ml rice milk, can use soy milk if tolerable (1/2 cup)
• icing sugar, -for dusting (confectioners sugar)

Directions

1. 1

   Preheat oven to 180°C ( 350°F )

2. 2

   Line 12 hole muffin trays or patty pans with paper cases.

3. 3

   Beat the margarine and sugar together using an electric mixer until light and fluffy. Add the eggs or the eg replacer. Beat well.

4. 4

   Sift the dry ingredients into a seerate large bowl. Fold the dry ingredients into the margarine alternately with the rice or soy milk.

5. 5

   Spoon the mixture evenly into the patty cases and bake for 15-20 minutes, or until just cooked. Allow to cool in trays 10 minutes before moving to a wire rack to cool.

6. 6

   Dust with the icing sugar or ice with a suitable icing or frosting.