Recently I've been experimenting with seeds. Great way to increase protein intake, which is even more important in children with gut damage. Ground nuts are often used in gluten free baking to improve texture and moisture, so thought I'd have a go with using Pine Nuts (not a true nut, but a seed!). I used the basic Cake recipe from the Milk, Egg, Soya and Wheat free diet sheet with peach and pine nut.
Apologies for poor picture quality, not happy with camera I got for Christmas, can't seem to get the colour right indoors.
175g/6oz/1 cup Gluten/wheat-free plain flour
1 tsp Baking powder
1/4 tsp Bicarbonate of soda
45g/ 1/3 cup suitable margarine
125g/ 1/2 cup caster sugar
75g/ 1/4 cup golden syrup
160mls oat milk
1 tsp vinegar or lemon juice
1/2 - 1 tsp vanilla paste or extract
1 peach, finely chopped (or 2 tinned peach halves)
50g crushed pine nuts (put in food bag and crush with rolling pin)
Put dry ingredients in a bowl and set aside.
Melt margarine, sugar and syrup in a pan (or microwave).
Pour into the flour mixture with the rest of the ingredients (except peaches) and beat well with a wooden spoon or whisk until thoroughly combined.
Add chopped peach and stir in.
*Pour into a 1lb loaf tin, lined with greaseproof paper, and bake at 180C for 45 minute (or until skewer inserted in centre comes out clean).
Leave to cool for 5 minutes before removing from tin to cool.
*I did this one in a 2lb loaf tin, so not so deep, and only cooked for 25 minutes.
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