Following on from our Dairy Free Sweetness blog - a couple of tasty delights for our Diabetes friends.
My Nana (insulin dependant) LOVES these - and they are so easy to do :) You could easily sub for GF flours/DF Milk/Egg replacers as well to suit various dietary needs...
For conversion of grams to cups see here.
Oat and Raisin Cookies
yield approx 20 - cannot be frozen but will last for approx 1 week in a sealed container/zip loc bags.
Ingredients
50g Raisins
1 tablespoon unsweetened orange juice (freshly squeezed can be used)
100g Wholemeal SR Flour
50g Porridge Oats
50g Soft Brown Sugar
1 teaspoon baking powder
3 eggs beaten
3 tablespoon oil (canola/olive oil etc)
Optional - chopped apricots or other subtitle dry fruits - bearing in mind this will alter the sugar content.
Method
Preheat oven to 180 (160 fan forced).
1. Soak raisins in orange juice (these only soak for the time it takes to do step 2).
2. In a bowl - place sifted Flour and baking powder, porridge oats, sugar - ensuring to add any residual grains from the flour to the mix.
3. Add beaten eggs, raisins and orange juice and oil along with any optional dried fruit. Mix with wooden spoon until just combined.
4. Mixture will be slightly crumbly, roll into heaped teaspoon balls and place onto lined baking tray - allowing room for some spread.
5. Flatten slightly with fork.
6. Place tray on middle rack - bake for approx 10-15 minutes or until golden brown.
Fruit Cake
Can be frozen in either an entire cake or in single slices wrapped well in glad wrap.
Ingredients
1 cup Mixed Fruit
1 cup water
125g butter
1 teaspoon mixed spice
1/2 teaspoon bicarb soda
2 beaten eggs
1 cup sifted SR Flour
Method
Preheat oven to 180 (160 fan forced)
1. In medium saucepan place mixed fruit, butter and water. Bring to a boil stirring constantly - reduce to simmer and leave for 3 minutes without stirring.
2. Remove from stove and add mixed spice, bicarb soda - stir well. Add eggs and flour - mix until well combined.
3. Place into a greased and lined loaf tin - mixture will appear sticky.
4. Bake on middle rack for approx 15-20mins or until skewer comes out clean from middle of cake.
Enjoy!
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