My husband has been in hospital this week, and it’s been a hectic week of trips back and forth. It’s surprisingly difficult to find allergy friendly foods in hospital cafeterias. I baked these at the beginning of the week, so I’d have something to munch on. They will easily last at least a week in an airtight container.
gluten, dairy, egg, nut and soy free.
1 1/4 cups of gluten free plain flour
1 cup of cornflakes (gluten and dairy free)
1/2 cup of shredded coconut
1/2 cup of rolled quinoa flakes
1 teaspoon of baking powder
1/2 cup of raisins
1/2 teaspoon of ground cinnamon
3/4 cup of nuttelex
2 tablespoons of golden syrup
Preheat oven to 180 degrees
Combine dry ingredients in a large mixing bowl.
Heat nuttelex and golden syrup on the stovetop or microwave for a couple of minutes, until melted. Pour into the mixing bowl.
Stir gently until well combined. Spoon into a muffin tray, and press down lightly with your fingertips.
Bake for about 12 minutes, until golden. Be careful not to over cook, as they will burn easily.