Time to do a bit of gluten free pumpkin lovin! Crystalised ginger is a great add on to this and the crunchy oat topping finishes it perfectly. We baked it in a square cake tin and then argued about how big to cut the squares!
I usually go for Dove's Farm Gluten Free flour mix but I think my potato reaction is now so bad that I can't use this mix anymore. It's a shame as it's so convenient. I'm sure it would work well with this recipe - I've done a different mix of flours to avoid the potato starch. It took a while to get this one right - I kept cooking it at too high a temperature and getting scortched oats on top and the squares not cooked enough in the middle. A low temperature, cooked for a longish time was the solution.
1 1/4 cup Rice Flour
1/2 cup Coconut Flour
1/4 cup Corn Flour
3/4 cup Soft Brown Sugar
2 tsp baking powder (gluten free from Dove's Farm)
1 tsp baking powder
1/2 tsp Xantham Gum
1/2 tbs Ground Ginger
1 tsp Cinnamon
1 tsp Vanilla
1 1/4 cups Non Dairy Milk (I use Rice Dream)
1/3 cup, plus 4 tsp of melted non dairy margarine (I used Pure Sunflower)
1 tbs Dark Treacle or Golden Syrup
1/4 cup chopped Crystalised Ginger
3/4 cup gluten free oats mixed with 1/4 Dairy Free margarine and 1/4 cup Soft brown Sugar
Preheat the oven to 160°C, 320°F
Grease a 9 x 9 inch cake tin, line the bottom with parchment paper (grease the parchment paper or the squares will stick)
Mix the dry ingredients together (flours, baking soda and powder, sugar, spices and Xantham Gum).
Add the melted margarine, milk and treacle. Mix for a few minutes until you have a thick batter.
Gently stir in the chopped Crystalised Ginger.
Tip into the prepared cake tin and smooth the top.
Crumble to oat mixture onto the top evenly.
Bake for 50 minutes, or until a toothpick comes out cleanly.
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