With the recent bout of chilly mornings, there is nothing better to set you up for the day then a good old bowl of porridge. Here is my fruity take on the classic:
Handful of frozen raspberries
1 cup of gluten free oats
1 cup of Alpro unsweetened unroasted almond milk
1 handful of berries (optional)
sprinkle of nuts/seeds
1. Put the oats, frozen raspberries, and almond milk into a saucepan on a low heat. Stir slowly
2. Once the milk has been absorbed, remove from the heat. (Keep on the heat and add a little water if its not quite ready)
3. Pour into a bowl and top with berries and seeds
Gluten free flour is known for making cakes much denser, so in this recipe I have substituted the butter for Stork margarine in order to get a lighter and airier texture.
115g Stork margarine (tub)
115g castor sugar
140g gluten free plain flour (I used Doves Farm)
1 teaspoon baking powder
1 teaspoon vanilla extract
dash of milk
15g freeze dried raspberries
85g Stork margarine (tub)
230g sieved icing sugar
1 tablespoon milk
pink food colouring
edible flowers (optional)
1. Put all the ingredients into a bowl and beat together until smooth.
2. Place a heaped tablespoon of mixture into each cupcake case. Bake in a preheated oven at 180ºc for 20 minutes or until golden brown and a skewer inserted in the centre comes out clean. (For an Aga, about 10 minutes in the roasting oven with the cold shelf on the 2nd set of runners).
3. Cool on wire tray.
4. Combine the icing ingredients and mix until smooth. Add the food colouring to your preference (I use a toothpick for this). Alternatively separate the icing into separate bowls to create different colours or add cocoa powder to the icing instead of food colouring to create raspberry and chocolate cupcakes.
5. Spoon the icing into a piping bag and starting at the edge, pipe in a circular motion into the centre of the cupcake. Decorate as desired. Edible flower petals can make it look extra special.