Cinnamon Balls

Just to prove I do make some things that don't contain chocolate!

Adapted from Cybele Pascal's Baker's Handbook (see Book Reviews)

2 1/2 Cups of Gluten Free Bread Flour
2tsp Baking Powder
1 1/2 tsp Egg Replacer (would probably work without, but not had chance to try yet)
3/4 Cup Dairy and Soya free spread
3/4 Cup Granulated Sugar
1/4 Cup Muscovado Sugar
2tsp Vanilla Paste (or extract)
1/4 Cup milk substitute

2tbsp Granulated Sugar mixed with,
2tsp Ground Cinnamon

Preheat oven to 190ºC. Line baking trays with greaseproof paper.

Mix flour, baking powder and egg replacer well in a bowl.

Whisk the Dairy and Soya free spread and sugar until light and fluffy.

Whisk in the Vanilla.

Add the flour mixture in 2 batches and whisk in slowly alternating with the milk substitute.

Roll heaped teaspoons of the mix into balls before rolling in the cinnamon sugar.

Place on baking tray 2 inches apart.

Bake for 10 minutes. Allow to cool slightly before removing from baking tray.

This mix is a great cookie dough, I intend to try cookie dough ice cream with it at some stage. Mix keeps well in the fridge for upto 3 days if you want to bake in small batches and would probably freeze well after rolling into balls (allow to defrost before rolling in cinnamon sugar and baking)