Seafood crumble
This is a simple fish pie of the kind beloved by children, but with an oaty, buttery cayenne topping. Can be served with cheesy garlic bread and a green salad.
Read MoreAllergen-Free Raisin-Carrot Muffins
Drescription
These yummy muffins are gluten free, egg free, nut free and dairy free. My really allergic son loves them and I love that he gets some carrots in his diet.
Ingredients
- ¾ cup raisins
- ¼ cup orange juice
- 1 ½ cups rice flour
- ¾ cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground allspice
- ¼ teaspoon xanthan gum
- 1 cup finely shredded carrots
- ¼ cup vegetable oil
- 2 tablespoons water
- 1 ½ teaspoons dry egg replacer (such as ener-g®)
Directions
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Mix raisins and orange juice together in a small bowl.
- Combine rice flour, sugar, baking powder, cinnamon, salt, allspice, and xanthan gum in a large bowl.
- Mix carrots, oil, water, and dry egg replacer together in a separate bowl. Fold in raisin mixture.
- Make a well in the center of the flour mixture; pour in carrot mixture. Mix until batter is moistened. Spoon batter into the prepared tin, filling each cup 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
