Simple little strawberry cakes for those little people with sensitive tummies. These are a gluten, dairy and egg free version, however you can add alternative ingredients if you don't have intolerances.
As we have recently had to remove gluten, dairy and egg from my son's diet I have been experimenting with allergy and intolerances free baking that actually tastes good is tricky!
These are easy to make and have passed the taste test with my son and daughter.
You can use the alternatives listed if you don not need to avoid gluten, dairy or egg.
Recipe:
2 tbsp flax seed mixed with 6 tbsp water (mix and leave for 5 minutes) or 2 eggs
2 tbsp honey
2 tbsp melted coconut oil
1 tsp vanilla essence
1 tsp baking powder
60g gluten free self raising flour or normal self raising flour
60g Buckwheat flour
120ml oat milk
1 tsp cinnamon
50g strawberries chopped
Method:
Preheat oven to 180 degrees. Mix flax mixture, honey, coconut oil, vanilla essence and oat milk in one bowl, and flours, cinnamon and baking powder in another. Add wet ingredients to dry and mix until combined. Add strawberries and gently mix in. Pour into mini cake moulds and cook in oven for 18-20 minutes until cooked through. Remove and cool on a wire rack.
Store in an airtight container for up to 3 days.
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