Rock Cakes

Serves 14

300g gluten-free flour
150g ground almonds or gluten-free oat flour
2 heaped teaspoons gluten-free baking powder
140g dairy-free margarine
140g caster sugar
1 ripe banana, mashed
100 – 120ml plant-based milk
60g currants
60g sultanas
30g wheat free mixed peel
A few drops lemon juice

Preheat oven to 200°c /180°c fan oven / 400°f / gas mark 6.
Line a baking tray with greaseproof paper and brush with sunflower oil.

Stir together the gluten free flour, ground almonds (or gluten-free oat flour) and gluten free baking powder then sieve together at least twice to ensure the baking powder is fully incorporated.
Rub the dairy-free margarine into the flour until it resembles fine breadcrumbs.

Mix in the sugar, currants, sultanas and mixed peel.

Mix in the mashed banana then the plant-based milk. Mix until the dough just comes together. The dough should be quite sticky but still be able to hold it’s shape.

Use an ice cream scoop or large spoon. Dip into a jug of water to stop the mixture sticking. Scoop mixture and place onto the baking tray leaving space for the rock cake to rise.
Do this with all of the mix making sure to dip the scoop into the jug of water between each scoop of mix as this will stop the mix sticking to the scoop.

Brush with plant-based milk mixed with a little sugar. Place half a cherry on top of the rock cake and sprinkle with caster sugar.

Bake for 20 to 25 minutes until golden brown.
Eat on the day of making or freeze until needed.

In all recipes requiring self-raising gluten-free flour, I advise stirring the flours together with the gluten-free baking powder then sift at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.

You can make your own gluten-free oat flour by blending gluten-free oats in a food processor until fine. This may not turn out as fine as shop bought but is not as expensive.